Moroccan Meatballs with Pomegranate Glaze

MEATBALLS:

1 large shallot, very finely chopped – reserve 1/3 for the sauce.

1 lb. ground lamb, beef, Pork or a combo

4–5 large garlic cloves, minced

2 eggs

1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend

1 teaspoon ground cumin*

1 teaspoon coriander, ground*

1 teaspoon ground cinnamon*

1 teaspoon salt, more to taste*

1/2 teaspoon freshly ground pepper, more to taste*

1/4 cup to 1/2 cup toasted bread crumbs

Pomegranate Glaze

1/3 of a shallot – finely chopped

1-1/2 cup pomegranate juice, (find at The Fresh Market or Trader Joes)

1 tablespoon honey or maple syrup, local*

1 teaspoon pomegranate balsamic vinegar*

pinch salt and pepper*

1/8 teaspoon ground allspice*

Garnish with fresh herbs, pomegranate seeds and parsley

Start the Pomegranate Glaze. In a small sauté stainless pan or pot (do not use cast iron) sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, salt and pepper, honey/maple, balsamic, and spices. Bring to a simmer, reduce heat to medium, then simmer uncovered for 15-20 minutes, until it reduces to ½ cup. Remove from heat 

While its simmering, make the Meatballs, place ingredients in a medium bowl, using your hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

Wet hands, and roll mixture into 1 ½- 2” balls and set aside. Makes about 12-16.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t overcrowd) brown the meatballs, turning to brown on all sides. Turn the heat down to low, cover and cook through for just a couple of minutes.

Place in an oven-proof dish, pour glaze over top and keep warm until ready to serve.

Garnish with fresh herbs and pomegranate seeds.

*Items available at The Olive Twist