Lamb Meatballs
a snack / dip / spread recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
These juicy lamb meatballs are spiced with cumin, coriander, and fenugreek and packed with fresh herbs. Pan-seared to golden perfection, they're topped with a sweet-tart pomegranate glaze for a flavorful appetizer that's guaranteed to disappear fast!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 25 M
TOTAL | 55 M
12-18 SERVINGS
| 1 meatball
- Make the pomegranate glaze. In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, and salt. Bring to a boil over medium-high heat, then reduce to medium. Maintain a steady simmer (uncovered) for 20–25 minutes, stirring occasionally, until reduced to about 1/2 cup. Set aside.
- Prepare the meatballs. In a large bowl, combine the lamb, panko, egg, parsley, mint, garlic, salt, cumin, coriander, and fenugreek. Mix gently with your hands until just combined—avoid overworking, as this can make the meatballs dense. Roll into 1½-inch balls (about 2 tablespoons each).
- Cook the meatballs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the meatballs in a single layer. Cook undisturbed for 2–3 minutes per side until deeply golden brown and they release easily from the pan. If the meatballs aren’t fully cooked after browning, reduce heat to low, cover the skillet, and cook for another 2–3 minutes or until just cooked through.
- Transfer the meatballs to a bowl and toss with the pomegranate glaze. Garnish with extra mint or pomegranate seeds if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid overcooking lamb, as it can become tough. For best results, cook to an internal temperature of 160°F.
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$12
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.21 oz - PORTION$0.50
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$13
ground
Slightly sweet, with a hint of nuttiness. Almost maple in flavor.
0.28 oz - PORTION$0.50
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
