The Best Meatballs EVER!

You can call me a boaster, but I guarantee that if you make these meatballs for a guy he will ask you to marry him.  If you are already married, your husband will marry you all over again.  If you make these for a friend they will exclaim "Mmmmm....yummm...nummy nummy nummy" and request it for every birthday dinner you ever make them.  If you make them for your boss, you will get a raise.  If you make these......well, you get the point.


These little morsels of meat delight are the most requested food I make.  Once people try them, they beg me to always make them, and beg me for the recipe.  I deliberated over posting this recipe, and then figured I needed a break.  Maybe someone will make them for me now :)  AND, imitation is the greatest form of flattery.


The two key ingredients are pomegranate molasses and the spice called Sumac which is reddish/brown/purple and has a lovely lemon taste and fragrance.  Sprinkling it on couscous, rice or hummus adds a wonderful tang. You can locate these two important ingredients at specialty Middle Eastern grocers.

Lamb Meatballs

Serves 4-6

1 lb ground lamb

1 tsp sumac

1 tsp allspice

1/2 tsp cinnamon

1 clove garlic, minced

1 egg

1/3 c bread  crumbs

salt and pepper

Sauce:

1 c water

zest and juice of 1 lemon

4 T pomegranate molasses

In a bowl, mix together the lamb with all the spices, egg and bread crumbs.  Roll into approximately 1" diameter balls.

In a skillet over medium-high heat, fry the meatballs in 1-2 T oil.  When brown on all sides, remove meatballs from skillet and drain on paper towel.  Add the water, lemon juice and zest and pomegranate molasses  to the skillet and turn the heat down to low.  Add the meatballs back into the skillet and and cover with a lid.  Cook until the meatballs are cooked through (approximately 5-10 min).  Remove the meatballs from the skillet.  Turn the heat to high and boil the remaining liquid until it reduces into a thick sauce.  Pour over the meatballs.  Serve with couscous and whole wheat pita.

Couscous

1 2/3 c water or stock

1 c whole wheat couscous

1 peeled, seeded and chopped cucumber

1 seeded and chopped tomato

1 seeded and chopped red pepper

1/2 c chopped fresh parsley

1/4 c chopped fresh mint

1 tsp sumac

salt and pepper

1 T olive oil

zest and juice of 1 lemon

In a medium saucepan, bring the water or stock to a boil.  Add the couscous and cover the pot, removing it from the heat.  After 5 min, fluff with a fork and all remaining ingredients.