Mediterranean Lamb Meatballs with Pomegranate Glaze and Pistachio Gremolata
A vibrant, aromatic twist on classic lamb meatballs featuring a sweet-tart pomegranate molasses glaze and a fresh, crunchy pistachio gremolata topping. This dish bursts with Mediterranean flavors and makes a stunning main or appetizer.
⏱️ Time Overview
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Lamb Meatballs:
1 lb (450g) ground lamb
½ cup breadcrumbs (preferably fresh or panko)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
1 egg, beaten
Salt and pepper, to taste
2 tbsp olive oil (for frying)
For the Pomegranate Glaze:
½ cup pomegranate molasses
2 tbsp honey
1 tbsp lemon juice
¼ tsp smoked paprika (optional)
Pinch of salt
For the Pistachio Gremolata:
¼ cup pistachios, shelled and roughly chopped
2 tbsp fresh parsley, finely chopped
Zest of 1 lemon
1 small clove garlic, minced
1 tsp olive oil
Pinch of salt
Instructions
1. Prepare the Meatballs
In a large bowl, combine ground lamb, breadcrumbs, onion, garlic, parsley, mint, cumin, cinnamon, coriander, egg, salt, and pepper.
Mix gently but thoroughly — avoid overmixing to keep meatballs tender.
Shape into small meatballs (about 1 to 1½ inches in diameter).
Chill in the fridge for 10 minutes to firm up.
2. Cook the Meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches, cooking for 6–8 minutes, turning occasionally, until browned on all sides and cooked through.
Transfer cooked meatballs to a plate lined with paper towels.
3. Make the Pomegranate Glaze
In a small saucepan, combine pomegranate molasses, honey, lemon juice, smoked paprika (if using), and salt.
Heat over low-medium heat, stirring occasionally, until glaze thickens slightly (about 5 minutes).
Remove from heat.
4. Prepare the Pistachio Gremolata
Mix chopped pistachios, parsley, lemon zest, garlic, olive oil, and salt in a small bowl.
Set aside.
5. Glaze & Serve
Toss meatballs gently in the warm pomegranate glaze to coat.
Arrange on a serving platter.
Sprinkle generously with pistachio gremolata.
Serve warm, garnished with extra fresh herbs if desired.
Notes
Pomegranate molasses can be found at Middle Eastern markets or online.
If unavailable, substitute with a mixture of 2 tbsp pomegranate juice reduced by simmering plus 1 tbsp balsamic vinegar and 1 tsp honey.
You can bake the meatballs at 400°F (200°C) for 15–20 minutes as a healthier alternative.
Tips
Use fresh herbs — they really brighten the flavor.
For extra moist meatballs, avoid overworking the meat mixture.
Leftover meatballs reheat beautifully and work well in pita sandwiches or salads.
❓ Frequently asked questions FAQ
Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs or substitute with almond flour.
Q: Can I prepare meatballs ahead of time?
A: Absolutely! Form the meatballs and freeze uncooked on a baking sheet, then transfer to a bag for up to 3 months.
Q: What can I serve with these?
A: Great with freekeh salad, roasted vegetables, or creamy mashed potatoes.
Nutrition Facts
Calories: ~380
Protein: 25g
Carbs: 12g
Fat: 25g
Fiber: 2g
Sugar: 7g
Sodium: ~480mg