Pomegranate-Glazed Lamb Meatballs Recipe (2024)

Very tasty ... but 5 minutes under the broiler left them raw on the bottom. I broiled for 5 minutes, rotated the meatballs 180, and did another 5-6 minutes.

Brushing the molasses at the end was not working for me. I quickly put all the warm meatballs in a bowl then drizzled molasses on top and gently stirred before plating them.

5 mins was enough for mine. Make the meatballs small and put them pretty close to the broiler.

This is one of easiest and most delicious recipes I have ever made. I did broil the meatballs for 10 minutes, turning them after 5. They were still juicy and yummy

Very nice! I put chopped mint in the meatballs. Next time I’ll add some fine diced scallions too. Served with tzatziki and egg noodles. Plates were cleared!

Middle eastern markets or take Pom brand pomegranite juice and reduce it on the stove until it is thick syrupy. Add sugar (if u desire) to ameliorate the overt tartness. I like mine tart.

i added a lot more garlic plus rosemary, green onion and parsleyi cooked in my convection oven at 425for the sauce i got raw pom juice and reduced with garlic, honey, black pepper and red pepper flakes.i garnished with parsley and scallion.it's a do over.

True bang for your buck. Easy to make and a definite crowd pleaser.

I decided to make a meal out of those. I doubled the orange zest, mixed in the fresh mint, and baked the meatballs at 415 F for about 15 minutes, then checked them until they reached 165 F. I served them on a cauliflower-roasted garlic puree (steam/boil the florets of a whole cauliflower until tender, about 10-12 minutes; process with the cloves of a head of garlic previously roasted at 400 F for 30 minutes, with a few tablespoons of butter and crème fraîche). Served with Ras-el-Hanout.

how do you make/where to buy pomegranate molasses?

I will try these today, but I will use my ebelskiver pan to brown the meatballs, then drizzle with pomegranate molasses. That pan is the key to round meatballs, browned on all sides.

I've made these meatballs many times, but don't use the pomegranate. Some precision to help with broiling times. Pan is 3 1/2" from broiler. I make 20 meatballs/lb/454 g using a Tbl ice cream scoop and then round them nicely between palms of hands. Add herb of choice, thyme today, lemon zest instead of orange and serve with pita or naan with some tzatziki, lettuce, tomato, hot sauce and pepperoncini on the side. 5 minutes is perfect, slightly pink inside. Don't over oil or they will flare. Great

Instead of shaping into balls, I shape whatever mixture I’m using, into small patties. In this way they are far easier to cook evenly and to glaze well.

Try about walnut size to get crispy without overcooking; flip in 4-5 minutes. Sushi rice drizzled with the pom, carrot or cuke salad. Fast and yummy!

Easy and very good. I was worried that the meatballs wouldn't hold together without any egg or breadcrumbs, but didn't have any problems. Took about 8 min. to cook through. I would double the amounts of orange zest and garlic next time.

This recipe is amazing. I substituted rosemary for the garlic due to an allergy. These appetizers were gone in a skinny minute and are frequently requested in worshipful tones.

These meatballs were incredible at a tapas party. I substituted rosemary for garlic due to a guest's food allergy but otherwise made no changes. Broiled on low for 7 minutes. They were gone in seconds. I'm sure I'll be asked for these again and again.

Serve with feta or chevre.

Made these as 2-ounce sliders, broiled in one side, then flipped and topped with feta. 3 to 4 minutes on each side. Brushed with pomegranate molasses to finish. Yummy! Next time I’ll put the feta inside the sliders and broil on a rack.

We found pomegranate molasses at Mom’s Organic Market in Virginia. I made the meatballs for our first empty nester Christmas and my husband and I love loved them!

These were easy and delicious. My broiler doesn't have the power to brown them as pictured in 5 minutes, but it was sufficient to cook them perfectly with just a little pinkness inside. Will be sure to make again.

Triple the recipe and got 60 small little meatballs out of it. I did follow others’ suggestions and upped the garlic and also added in some finely diced Rosemary and chive because I had them. Made them for a buffet, pre-shaped and will broil last minute when it’s time. Will see how they turn out

Instead of shaping into balls, I shape whatever mixture I’m using, into small patties. In this way they are far easier to cook evenly and to glaze well.

So I just made this dish for a tapas party tonight. This recipe was very simple & EXTREMELY tasty. Based on the previous notes, I tripled the garlic, doubled the orange zest, added about 1 teaspoon of dried rosemary and 1/2 teaspoon of red pepper flakes. I also made the meatballs small in size so that they easily broiled. I broiled them for about 6-7 minutes - turning the pan twice. Per the notes, I put them in a bowl and coated them with the molasses. Very easy & yummy.

I used this recipe for 1 pound of loose lamb sausage (made with brown sugar, but not sweet). Skipped the olive oil given the fat content of sausage. My oven was at 400 degrees from roasting veggies, switched to broiler and cooked these for 5 mins flip 2 minutes. Very good. Next time, will take the advice to coat with Pom molasses in a bowl instead of brushing.

I've made these meatballs many times, but don't use the pomegranate. Some precision to help with broiling times. Pan is 3 1/2" from broiler. I make 20 meatballs/lb/454 g using a Tbl ice cream scoop and then round them nicely between palms of hands. Add herb of choice, thyme today, lemon zest instead of orange and serve with pita or naan with some tzatziki, lettuce, tomato, hot sauce and pepperoncini on the side. 5 minutes is perfect, slightly pink inside. Don't over oil or they will flare. Great

Made these with more garlic, probably 4 cloves and a panade of 1/2 cup panko and 1/2 cup half and half. Made 12 portions and baked @425 for 12 minutes. As another suggested tossed them on a bowl with molasses rather than brush. Delicious!!

Have made this multiple times...great for making meatballs ahead of time and then quick broil them and dinner voilà! Have made straight up and it’s great; also have made with scallions and a pinch of red pepper flakes...WOW!

Agree with other cooks that meatballs need more time under broiler, but i'd say 7-8 minutes to keep them juicy

They're super easy but they can be a bit one note. Adding more orange zest and garlic might remedy this. I think the recipe also recommends too much pomegranate molasses. I love cooking with it but too much gives an unpleasant metallic taste.