Mini Stuffed Lamb Meatballs With Pomegranate Glaze

• 1 tablespoon olive oil
• 1/2 large red onion finely chopped, plus a little extra to garnish
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1/3 cup plain breadcrumbs
• 1/3 cup fresh mint leaves very finely chopped, plus more to garnish
• 1/2 teaspoon Chinese 5-spice powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 pound Greek feta, cut into 1/2-inch cubes (it's okay if some crumbles)
• 1/2 cup pomegranate molasses

1. Heat the olive oil in a medium pan, then saute the onions and garlic until translucent, about 5 minutes.
2. Remove from heat and allow to cool.
3. In a large bowl, mix the onion-garlic mixture, ground lamb, breadcrumbs, mint, 5-spice powder, salt and pepper with your hands until just combined don't overmix.
4. Preheat the oven to 375F.
5. Take a cube of feta and form the lamb mixture around it, then roll lightly between your hands to make a meatball slightly smaller than a golf ball.
6. Repeat using the rest of the lamb, lining them up without touching on a foil-lined baking sheet.
7. Bake for 20-25 minutes until cooked through.
8. Remove from oven and cool for 15 minutes, pour pomegranate molasses into a small bowl.
9. Lightly dip each meatball in the molasses, then transfer to a serving platter.
10. Garnish with chopped red onion and mint and serve.

olive oil, red onion, garlic, ground lamb, breadcrumbs, mint, kosher salt, freshly ground black pepper, feta, pomegranate molasses

Taken from www.foodrepublic.com/recipes/mini-stuffed-lamb-meatballs-with-pomegranate-glaze-recipe/ (may not work)