Glazed Lamb Meatballs

Simmer until its slightly thickened and reduced. Transfer the meatballs to a serving platter and spoon any remaining glaze.

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Broil meatballs for 7 minutes OR until golden and bubbling Aimees notein my oven it was more like 10 minutes.

Glazed lamb meatballs. Preheat oven to 350 F. Toss the meatballs to coat them with the glaze. Combine the lamb in a mixing bowl with the onion bread crumbs cheese herbs salt and pepper.

The glaze can be made several days in advance. Place a small saucepan over medium heat and add apricot preserves vinegar and red pepper flakes. Form into 10 ping pong ball sized meatballs and place on the baking sheet.

In a large nonreactive sauté pan over medium-high heat add the olive oil. Combine the lamb in a mixing bowl with the onion bread crumbs cheese herbs salt and pepper. When meatballs are cooked through.

Carefully turn each meatball over and broil another 2-4 minutes. Simmer uncovered until the glaze is reduced and syrupy and the meatballs are coated about 2 minutes. Lightly rub your hands with olive oil and roll the lamb into ½ balls.

Step 2 Whisk hoisin sauce 4 cloves garlic red wine vinegar soy sauce grated ginger rice vinegar sesame oil sugar hot sauce white pepper and black pepper together in a large bowl. Place all meatball ingredients except olive oil in a medium bowl and using hands combine well adding enough breadcrumbs to make them easy to roll into balls. While meatballs are in the oven prepare the apricot glaze.

In a medium bowl combine the ground lamb onion egg breadcrumbs salt and pepper. When the oil is hot sear the meatballs on all sides. Using wet hands roll into ping-pong sized balls about 1 ¾- 2 inches in diameter and set aside.

1 tablespoon olive oil 1 pound ground lamb 1 garlic clove minced ¾ teaspoon kosher salt ½ teaspoon black pepper the zest of 1 orange 3 tablespoons pomegranate molasses recipe below 12 cup 2 plain Greek yogurt 1 tablespoon fresh mint leaves chopped 2 tablespoons pomegranate. Add the pomegranate glaze to the skillet with the meatballs. Ingredients ½ cup apricot preserves Zest from 1 lemon Juice of ½ lemon ½ tsp Cayenne Pepper 1½ tsp kosher or course sea salt DIVIDED ¼ tsp ground cumin ¼ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground coriander ¼ tsp ground allspice 1 lb ground lamb 3 scallions green and white parts chopped 2.

Preheat oven to 450 degrees F 230 degrees C. Lightly rub your hands with olive oil and roll the lamb into ½ balls. Mix together all of the meatball ingredients in a large bowl until well-combined.

Spoon or brush the glaze over each meatball and broil for another 2-4 minutes or until the glaze is bubbly. They should take 4 to 5 minutes to cook. You should have about 12-16 meatballs.

Spoon out 1-inch of meat mixture with a cookie scoop or tablespoon shape into balls and place onto 2 large.

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