Turkish Lamb and Pistachio Meatballs with Pomegranate Glaze
These succulent lamb meatballs are a celebration of Turkish flavors, inspired by the vibrant street food of Istanbul. Ground lamb is blended with toasted pistachios, fresh parsley, and aromatic spices, then shaped into bite-sized orbs and baked to golden perfection. A luscious pomegranate glaze brushed over the meatballs adds a sweet-tart shine that perfectly balances the richness of the lamb. Serve them as an appetizer or main course with fluffy rice pilaf and a dollop of garlicky yogurt. The combination of textures—crunchy nuts, tender meat, and sticky glaze—will transport your taste buds straight to the Grand Bazaar.
Ingredients
- ground lamb500g
- shelled pistachios, toasted and finely chopped100g
- onion, grated1 small
- garlic cloves, minced2
- fresh parsley, chopped1/4 cup
- ground cumin1 tsp
- ground coriander1 tsp
- paprika1 tsp
- salt1 tsp
- black pepper1/2 tsp
- pomegranate molasses3 tbsp
- honey1 tbsp
- olive oil2 tbsp
Directions
- 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine ground lamb, pistachios, grated onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper. Mix gently until just incorporated; do not overmix.
- 3
Roll the mixture into 24 small meatballs, about 3 cm in diameter. Place on the prepared baking sheet.
- 4
In a small bowl, whisk together pomegranate molasses, honey, and olive oil. Brush the meatballs generously with half of the glaze.
- 5
Bake for 15 minutes, then remove from oven and brush with remaining glaze. Bake for another 10 minutes, until meatballs are cooked through and glazed.
- 6
Let rest for 2 minutes before serving. Garnish with additional chopped pistachios and parsley if desired.
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