45 minutes
Delicious Turkish meatballs glazed with a sweet pomegranate reduction, served with salted yogurt and mint.
Day-Old White Sandwich Bread, soaked
slices
Water, for soaking bread
0.25 fluid ounces
Ground Lamb, raw
0 lb
Small Onion, finely grated
each
Garlic Clove, finely grated
each
Sweet Paprika, ground
tablespoons
Ground Cumin, ground
teaspoons
Mint, finely chopped
cups
teaspoons
teaspoons
tablespoons
No-Sugar-Added Pomegranate Juice, reduced
cups
Pomegranate Seeds
cups
Plain Greek Yogurt, salted
cups
1. Soak Bread and Mix Meatball Ingredients
Soak the day-old bread in water for 5 minutes, then knead together with ground lamb, grated onion, grated garlic, sweet paprika, ground cumin, chopped mint, kosher salt, and black pepper.
2. Brown Meatballs
Form the meat mixture into balls and brown in a skillet with canola oil, then remove meatballs and drain excess fat.
3. Prepare Pomegranate Glaze
Reduce pomegranate juice in the skillet to a syrupy consistency, then return the meatballs to the skillet to coat with glaze.
4. Make Salted Mint Yogurt
Combine Greek yogurt with chopped mint and a pinch of salt, whisking until smooth.
5. Serve
Garnish meatballs with pomegranate seeds and fresh mint, and serve alongside the salted mint yogurt.
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