Gluten-Free Mediterranean Lamb Meatballs
Tender spiced lamb meatballs simmered in a rich tomato sauce brightened with pomegranate juice and honey. The aromatic blend of cinnamon, cumin, fresh mint and parsley gives these meatballs a distinctly Middle Eastern flavor profile. Perfect for serving over rice, with flatbread, or as part of a mezze spread. The pomegranate juice adds a subtle tartness that balances the richness of the lamb, while the long simmer creates deeply melded flavors and fork-tender meatballs.
Ingredients
- 1 lb ground lambground beef1:1conf:high
- ¼ cup green onions
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cornstarch
- 1 large egg, lightly beaten
- 2 TBS fresh parsley, chopped
- 1 TBS fresh mint, choppeddried mint3:1 ratioconf:mediumFull guide →
- 28 oz canned diced tomatoes
- 2 cup vegetable stockbeef stock1:1conf:highFull guide →
- ¾ cup pomegranate juicecranberry juice1:1conf:medium
- 3 TBS honey
- 4 garlic cloves, minced
- 1 TBS tomato paste
- 1 TBS extra virgin olive oil
Instructions
- 1
Combine lamb, green onions, half teaspoon cinnamon, one teaspoon cumin, salt, pepper, cornstarch, egg, parsley and mint in large bowl using hands until fully incorporated
- 2
Cover with plastic wrap and refrigerate for 30 minutes
- 3
Heat large dutch oven over medium-high heat and add tomatoes, vegetable stock, pomegranate juice, honey, garlic, tomato paste, half teaspoon cinnamon and quarter teaspoon cumin
- 4
Bring tomato sauce to a boil, then reduce heat to low and simmer for 30 minutes
- 5
Using hand blender, purée tomatoes leaving some chunks intact
- 6
Scoop out one tablespoon of lamb mixture and roll into meatball shape, placing on lined baking sheet
- 7
Keep hands damp with water to prevent sticking while forming approximately 30 meatballs
- 8
Heat large non-stick skillet over medium-high heat and add olive oil
- 9
Working in batches, brown meatballs on all sides, rotating every 3 minutes
- 10
Place browned meatballs on paper towel-lined plate to drain
- 11
Continue browning remaining meatballs
- 12
Gently place all browned meatballs into tomato sauce
- 13
Simmer meatballs in sauce for additional 40 minutes until cooked through and sauce is thick
Tips
Keep hands damp while forming meatballs to prevent mixture from sticking and ensure smooth, even shapes
Brown meatballs in batches to avoid overcrowding the pan, which would cause steaming rather than proper browning
Let sauce simmer uncovered during the final 40 minutes to allow it to thicken and concentrate flavors
Good to Know
Refrigerate for up to 3 days in airtight container
Can make meatballs and sauce completely ahead, refrigerate up to 2 days
Serve over rice, with flatbread, or as appetizer with toothpicks
Common Mistakes
Don't skip chilling the meat mixture or meatballs will fall apart
Avoid overcrowding pan when browning to prevent steaming
Keep sauce at gentle simmer to prevent meatballs from breaking up
Substitutions
FAQ
Can I make these meatballs ahead of time?
Yes, you can form and brown the meatballs up to a day ahead. Store covered in refrigerator and add to sauce when ready to finish cooking.
What can I serve with these meatballs?
They're excellent over rice, couscous, or pasta. Also great with flatbread, pita, or as part of a Mediterranean mezze platter.
Can I freeze the finished dish?
Yes, the cooked meatballs and sauce freeze well for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.