Pomegranate-glazed lamb meatballs from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ashallen on September 30, 2020

    This recipe has many fans on the NYT website, but it came out just OK for me. On the plus side, it was quick and easy. I thought the flavor of the pomegranate molasses dabbed on the meatballs was OK but not fabulous - I would have preferred more of a cooked, reduced glaze. Normally I would have stuck them back under the broiler to cook the glaze a bit, but I had already overcooked the meatballs. They're small and they cook fast! I was able to dab 1-1.5 tbsp pomegranate molasses on the meatballs before it started to slide off, so there was about 1.5-2 tbsp unused molasses. I would have also liked the meat to have been more strongly seasoned and/or flavored (e.g., more orange zest, herbs).

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