with Salted Yogurt & Mint
TOTAL TIME
45 MIN
Serves 6
Not all meatballs need to be the Italian-American kind, packed with cheese and drowning in tomato sauce. The ones here are inspired by kofte, the small, oval-shaped Turkish patties filled with grated onion, garlic, and spices. They’re easy to make, with a relatively short list of ingredients, and best of all, they’re tender and juicy, with a tangy pomegranate juice glaze that boosts their lovability even more. What’s the secret? Ground lamb, which tends to be just a little fattier than ground beef or pork. Trust me, you’ll happily make this recipe on the regular when you realize how foolproof it is.
In a large bowl, cover the bread with ¼ cup water and let stand for 5 minutes. Add the lamb, onion, garlic, paprika, cumin, ½ cup of the mint, 2 teaspoons salt, and ½ teaspoon pepper. Knead the mixture until well blended. Using a 1-tablespoon measure, firmly scoop the mixture into 1¼-inch meatballs.
In a large skillet, heat the canola oil over medium-high heat. Add the meatballs and cook, turning, until browned all over and nearly cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meatballs to a plate.
Pour off the fat from the skillet. Add the pomegranate juice and bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to the consistency of a glaze, about 10 minutes. Return the meatballs to the skillet and cook, turning the meatballs frequently, until cooked through and glazed, 3 to 5 minutes. Transfer to a platter and sprinkle with the pomegranate seeds.
In a small serving bowl, whisk together the yogurt, the remaining ¼ cup mint, and a generous pinch of salt. Sprinkle with mint and serve with the meatballs.
DO IT AHEAD The uncooked meatballs can be refrigerated in an airtight container overnight.