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Mediterranean Lamb Meatballs with Pomegranate Glaze

Lamb meatballs

As we celebrate the Tu bishvat holiday this recipe came to mind. The components of this recipe bring together flavors that are the essence of holiday. The earthy distinctive savory flavor of the lamb combined with lemon and garlic. Which is then complemented by the sweetness of the pomegranate glaze. I have paired this with a Couscous of dates and toasted almonds. When you take one bite your mouth will crave more.

  • Duration
  • Cook Time
  • Prep Time
  • 30 meatballs ServingsServings



  • 2 pounds ground lamb
  • 4 cloves garlic, minced
  • 3 tablespoon fresh minced thyme
  • 2 teaspoons harissa or garlic chili paste
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 2 tablespoon lemon zest

Pomegranate Glaze

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 1/8 cup lemon juice


1. Preheat the oven to 350 degrees F.

2. In a medium sized mixing bowl, combine lamb, garlic, thyme, salt, pepper, and lemon zest. Mix thoroughly with hands until meat is evenly seasoned.

3. Roll lamb into 1 oz balls and place onto a sheet pan lined with parchment paper. Bake for 25 minutes, until cooked through and lightly browned. Set aside.

Pomegranate Glaze

1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice boils.

2. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced.

3. Pour into a container. Let cool. Store in the refrigerator.

Serve with Almond Couscous

When you are ready to serve, place the meatballs on the top of the couscous and pour some of the glaze on top of the meat balls. You can garnish with lemon zest and pomegranate seeds.

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