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No More Turkey Leftovers - Lamb Meatballs

Confession time...I can eat turkey leftovers for a week without getting sick of them. That being said, in the days leading up to Thanksgiving I do not eat any chicken or turkey. So I am good and ready for that Turkey and all of the yummy Thanksgiving leftover recipes I can throw together.

Ingredients

  • Lamb Meatballs
  • 1 pound Ground Lamb
  • 1/2 Medium Size Yellow Onion (grated)
  • 1 Egg
  • 1/2 cup Crackers* (ground)
  • 2 Garlic Cloves (minced)
  • 1 tablespoon Fresh Rosemary (finely chopped)
  • 1/2 teaspoon Lemon Juice
  • 1/2 teaspoon Fennel Seed (crushed)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Fresh Ground Black Pepper
  • Olive Oil
  • Pomegranate Arils
  • Pomegranate Sauce
  • 1 1/2 cups Unsweetened Pomegranate Juice
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Cinnamon

Directions

  • In a saucepan add pomegranate juice, brown sugar and cinnamon. Over medium high heat, reduce the juice to 1/2 cup. This should take roughly 20 minutes. When done, set sauce aside.
  • Using the olive oil, oil the bottom and sides of an 8"x8" baking pan and set aside.
  • Place the ground lamb in a bowl and add the onion, egg, crackers, rosemary, lemon juice, fennel seed, salt and pepper. Using your hands, mix thoroughly. Once mixed, form the meatballs into 1 1/2" - 2" balls. Place them into the oiled baking pan.
  • Roast meatballs, in oven, for 5 minutes. Remove from oven and brush on 2 coats of the pomegranate sauce. Put back into oven and roast for an additional 15 minutes (the meatballs will be cooked to a medium doneness).
  • Remove from oven and serve meatballs over orzo pasta. Drizzle with pomegranate sauce and sprinkle with pomegranate arils.
  • *I used whole wheat cocktail crackers. Any cracker that is not buttery or a woven wheat cracker should work well in this recipe.

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