Inspired by a dish at Miriam in Park Slope. The actual recipe is based on recipes from Smitten Kitchen and Feasting at Home. This version is intended to be passover-friendly.
1 1/2 lbs ground lamb
1/3 cup matzo meal
3 Tbsp chopped parsley
1 1/2 tsp kosher salt
2 Tbsp finely grated onion (think microplane grater)
1/3 cup water (or milk)
3 eggs, lightly beaten
1 large glove garlic
Stir all ingredients together and form into 2 inch meat balls.
You just can roast in a baking sheet, but this will allow lots of juices to stick to the meatballs and make everything a bit greasy. Instead it’s better to direct drips away from the meatballs. We roast the meatballs on a sheet of parchment on top of a wire rack, which is itself in a (foiled-line-for-easy-clean-up) baking sheet. We slice holes in the parchment before putting the meatballs on. So, when roasting, drips fall through to the baking sheet instead of attaching to the meatballs. And the parchment prevents the meatballs from sticking to—or being deformed by—the wire rack.
Roast at 425 until centers are cooked through (160 degrees), about 20 minutes.
Meatballs can be formed ahead of time and stored in the refrigerator overnight.
1/3 of a shallot, chopped
1 1/2 cup pomegranate juice
1 Tbsp maple syrup
1 tsp balsamic vinegar
pinch salt
Saute shallot with olive oil over medium heat. Add other ingredients and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes.
This sometimes come out a but thin. Consider thickening with 1 tsp. of corn startch or reducing pomegranate juice to 1 cup.
We made these for passover 2019 and they were a hit.
The original glaze recipe called for 1/8 tsp of allspice. This, nutmeg, or cinnamon would probably work well.