Leila Hassan
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Pomegranate-Glazed Lamb Meatballs with Whipped Tahini

Tender spiced lamb meatballs with a sweet-tart pomegranate molasses glaze, served over cloud-like whipped tahini sauce with fresh herbs.

2 servings
Easy
30 mins prep
45 mins cook
75 mins total
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Instructions & Ingredients

Preparation

1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

2

Combine ground lamb, finely chopped onion, minced garlic, cumin, coriander, cinnamon, egg, breadcrumbs, salt, and black pepper in a bowl. Mix until well combined.

3

Form mixture into small meatballs and place on the prepared baking sheet.

4

Bake meatballs in the preheated oven for 20-25 minutes, until cooked through.

5

While meatballs bake, whisk together pomegranate molasses and olive oil in a small bowl for the glaze.

6

Prepare whipped tahini by mixing tahini, lemon juice, and water until smooth and fluffy.

7

Drizzle baked meatballs with pomegranate glaze and return to the oven for 5 minutes.

8

Serve glazed meatballs over whipped tahini and garnish with chopped fresh parsley.

Ingredients

Note: Some ingredients may not scale perfectly with serving size adjustments.

  • 1 lb
    ground lamb
  • 1 whole
    onion
  • 2 clove
    garlic
  • 1 tsp
    cumin
  • 1 tsp
    coriander
  • 0.5 tsp
    cinnamon
  • 1 whole
    egg
  • 0.5 cup
    breadcrumbs
  • 1 tsp
    salt
  • 0.5 tsp
    black pepper
  • 0.25 cup
    pomegranate molasses
  • 0.5 cup
    tahini
  • 2 tbsp
    lemon juice
  • 0.25 cup
    water
  • 2 pinch
    fresh parsley
  • 2 tbsp
    olive oil