December 2017 Magazines 89052 - Page 28

Moroccan Meatballs with Pomegranate Glaze Makes 12-16 Meatballs 1 shallot Finely chop shallot and set aside 1/3 for the sauce. Place remaining 2/3 1 lb. ground lamb, beef or chicken chopped shallot into a large bowl. Add meat, garlic, herbs, spices, salt and 4-5 large garlic cloves, minced or crushed through a press 2 eggs pepper and combine with hands. Add enough breadcrumbs to hold them together, then roll into 1 3/4-2 inch balls. Set aside. 1 cup chopped herbs: flat leaf parsley, mint, cilantro or a blend In a medium sized sauce pan, sauté remaining shallot in a drizzle of olive oil, 1 tsp. ground cumin cooking over medium heat for 3 minutes or until tender. Add pomegranate 1 tsp. coriander 1 tsp. ground cinnamon juice, pinch of salt and pepper, maple and allspice. Bring to a simmer, reduce heat to medium low, and simmer uncovered for 15-20 minutes or until liq- uid is reduced to 3/4 cup. Turn heat off. 1 tsp. kosher salt, more to taste 1/2 tsp. freshly ground pepper, more to taste 1/4 cup to 1/2 cup panko bread crumbs 1 1/2 cups pomegranate juice large skillet. Working in batches, brown the meatballs, giving the skillet a lit- tle shake now and then to roll them around a bit and cook the edges. Once browned, turn heat down to lowest setting, cover and cook through for just 1 Tbsp. maple syrup or honey a couple minutes. Place in an oven proof dish, pour glaze over top and keep 1 tsp. balsamic vinegar warm until ready to serve. 1/8 tsp. ground allspice Olive oil Pomegranate and fresh herbs for garnish 28 While glaze is reducing, heat 1 tablespoon olive oil over medium heat in a December/January 2018 Garnish with fresh pomegranate seeds and herbs. Recipe adapted from