INGREDIENTS
Pomegranate Molasses BBQ Sauce
1 1/2 Tablespoons olive oil
1 small shallot, minced (you can also sub onion) – 3 Tablespoons
4 cloves of garlic, minced
6 ounces tomato paste (one small can)
1/2 cup pomegranate molasses
1 Tablespoon apple cider vinegar (or any vinegar, white, rice or red wine would work well)
1/3 cup maple syrup (can sub honey or brown sugar)
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard (stone ground or smooth)
2 teaspoons smoked paprika (sweet paprika is fine too)
2 teaspoons ground allspice
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon red pepper flakes (can sub Aleppo pepper or chili pepper for less heat)
1 Tablespoon kosher salt*
1/4 cup water
1/2 cup pomegranate juice
1 Tablespoon bourbon** (optional)
Lamb Meatballs
2 Tablespoons olive oil
1 large onion, (diced)
4 teaspoons kosher salt, divided*
5 cloves of garlic, minced
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 cup fine bulgur
1/3 cup milk, (any type of milk will work including alternatives)
2 pound ground American Lamb
2 Tablespoons dried mint
1/2 teaspoon ground pepper
2 large eggs
2 Tablespoons pomegranate molasses
DIRECTIONS
Pomegranate Molasses BBQ Sauce
In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.
Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes. Remove from heat and set aside.
Lamb Meatballs
Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper.
In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt) and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.
In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.
In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.
Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.
Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit.
Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.
Note: USDA recommends ground lamb be cooked to an internal temperature of 160F
