In this case, spicy means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center).
| Servings | Prep Time |
| 12 meatballs | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 1 hour |
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In this case, spicy means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center).
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Ingredients
For the meatballs
- 3/4 lb ground beef , 85% lean
- 3/4 lb ground lamb
- 1 large onions , grated
- 1 egg
- 2 Tbsp ice water
- 1/4 cup dry bread crumbs
- 1/2 tsp ground allspice
- 1/2 tsp hot Hungarian Paprika (This makes it mild. Increase for spicy)
- 1 tsp mint , dried
- 1-1 1/2 tsp salt
- 1 tsp pepper
For the sauce
- 2 cup chicken broth
- 1/2 cup pomegranate concentrate (available at natural grocers)
- 1/2 tsp pepper
- 2 Tbsp honey
Servings: meatballs
Units:
Instructions
- Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl.
- Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasons are evenly dispersed.
- Chill meatball mixture for an hour.
- Shape meatballs and place on a foil-lined baking sheet (or slipat). I made each one with a 1/4 cup of the meatball mixture. This made 12. NOTE: At this point I chilled the meatballs overnight. Right before baking I “perked them up” with a quick shaping. When roasted cold, they retain their round shape a little better.
- Roast at 425F for 20-25 minutes.
For the sauce
- In a small saucepan, combine pomegranate concentrate, honey, pepper, and stock. Simmer for about 5 minutes and pour over meatballs.
Recipe Notes
Moisten your hands with cold water to keep the meatball mixture from sticking as you work.