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Lamb Meatballs with Sour Cherries and Pomegranate

40 mins Cook Time
40 mins Cook Time
  • Place the cherries, water, sugar and pomegranate molasses in a saucepan. Bring to the boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy. Add the lemon juice, and then set aside.

  • Meanwhile make the meatballs. Heat the olive oil and gently fry the Garlic Granules, Crushed Chillies, Coriander and Cumin for 1 -2 minutes. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.

  • Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.

  • Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium-heat, until cooked through. Drain excess liquid as necessary. Remove the meatballs from the pan and drain on absorbent kitchen paper.

  • Add the meatballs back to the frying pan and pour over the cherry sauce. Heat through for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.

Nutrition information

(Amount per serving)

  • Energy: 466 Fat: 24.8g
  • Saturates: 7.9g Fiber: 6.8g
  • Carbohydrate: 41.3g

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