Lamb Meatballs with Hummus and Pomegranate Molasses
My Recipe
- 2 tablespoons olive oil
- 2 cups diced sweet onion
- 3 cloves chopped garlic
- 1 pound ground lamb
- 1/3 cup chopped parsley
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Smoked, sweet paprika
- 1/2 teaspoon Aleppo pepper
- 1 egg, mixed with a fork
- Handful of quick cooking oats
- Olive oil for browning
- Pomegranate molasses and water for deglazing the pan
- Hummus (see recipe on the blog)
Instructions
- Preheat the oven to 425.
- Preheat a large skillet, and when it is hot, add the oil. Add the onions and cook over high heat with a pinch of salt. When the onions start to soften and brown, add the garlic–lower the heat a bit–and cook for another minute until the garlic is just cooked but not at all brown. Set aside and allow to cool before adding the mixture to the meat.
- In a large bowl, using your hands, combine the lamb, parsley, salt, pepper, paprika, Aleppo pepper, egg, the cooked onions and garlic, and a handful of oats.
- Make a test meatball by frying a small clump of this meat mixture in hot oil to see how it tastes. Adjust for seasoning.
- Wipe out the onion skillet, and heat a drizzle of oil until hot. Shape golf-ball sized meatballs and add them to the pan (be careful not to crowd things). Cook the meatballs until brown on all sides and then remove them to a rimmed cookie sheet lined with aluminum foil. Pop into the oven for 5 minutes and then test one by cutting into it; if it’s cooked all the way through, they’re ready.
- To plate, spoon hummus on to your plates, starting at the center, then using the back of a spoon to create a landing pad for the meatballs. Place your meatballs in the center, sprinkle with more parsley and and some Aleppo pepper too, and then drizzle with pomegranate molasses. Eat right away.