Lamb meatballs with basmati pilaf and pomegranate drizzle
lackberry-eating in late September
lackberry-eating in late September
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Ingredients

  • Lamb meatballs with basmati pilaf and pomegranate balsamic drizzle
  • Serves 4-5 (with 18-20 1-½ tablespoon meatballs)
  • 45 minutes if you’re quite efficient, 60-90 minutes if you’re not
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  • For drizzle
  • ¼ cup balsamic vinegar
  • 1 cup unsweetened pomegranate juice
  •  
  • For meatballs
  • 1 cup fresh breadcrumbs
  • ½ cup milk or cream
  • 1 lb ground lamb
  • ¼ cup finely sliced green onions, dark and light green parts only (save the bulbs for another night)
  • 1 tablespoon minced fresh oregano
  • 2 tablespoons minced fresh mint
  • ¼ cup roughly chopped golden raisins
  • ¼ cup pine nuts
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1-2 cups beef broth
  •  
  • For pilaf
  • 3 tablespoons butter
  • 3 tablespoons roughly chopped pistachios
  • 3 tablespoons sliced almonds
  • ¼ cup minced red onion
  • ¾ cup basmati or other long-grain rice
  • ¼ cup orzo (small rice-shaped pasta)
  • 1 bay leaf
  • 3 tablespoons currants
  • ¾ teaspoon black pepper
  • ½ teaspoon salt (but taste your chicken broth first – you may need more or less salt)
  • 2 cups low-sodium chicken broth
  • ¼ cup roughly chopped parsley, to finish
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  • To serve
  • ½ cup finely crumbled feta cheese
  • zest from one lemon

Instructions

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