Pistachio Lamb Meatballs with Pomegranate Reduction

• 2 cloves Garlic, Minced
• 1 Medium Onion, Chopped
• 2 cups Pistachios, Shells Removed
• Salt And Pepper, to taste
• 1 pound Ground Lamb
• 1/2 cups Breadcrumbs
• 1 whole Egg, Whisked
• 2 cups Pomegranate Juice
• 3 Tablespoons Sugar
• 2 Tablespoons Cooking Oil
• Shelled Pistachios, Chopped, Optional For Garnish

1. 1.
2. Add garlic, onion, pistachios and a dash of salt and pepper into a food processor chop well (or, do this by hand).
3. 2.
4. Combine ingredients from food processor, lamb, breadcrumbs and egg in a large bowl and mix well.
5. 3.
6. From here, youll create the meatballs.
7. I recommend making them 1 in diameter or less.
8. You should have about 20 meatballs total.
9. Put them onto a tray and refrigerate for at least 30 minutes (up to 4 hours).
10. 4.
11. To make the pomegranate reduction, add pomegranate juice to a small saucepan and simmer on low for around 25 minutes.
12. Taste it along the way and add sugar a little at a time until the sharp tartness turns sweet.
13. I used about 3 tablespoons of sugar.
14. Keep the sauce at a very low temperature until your meatballs are ready.
15. 5.
16. To cook the meatballs, heat oil on medium-high heat in a large pan for 3 minutes.
17. Add in your meatballs (dont crowd the pan so only add as many as you can fit), and cook for 1-2 minutes on each side, until they are a nice brown on all sides.
18. 6.
19. Remove meatballs from pan and pat off any excess oil using a paper towel.
20. Repeat cooking the remaining meatballs until you are done.
21. 7.
22. Top with pomegranate reduction and chopped pistachios.
23. Serve immediately.

garlic, onion, pistachios, salt, breadcrumbs, egg, pomegranate juice, sugar, cooking oil, pistachios

Taken from tastykitchen.com/recipes/main-courses/pistachio-lamb-meatballs-with-pomegranate-reduction/ (may not work)