PRIZE TESTED RECIPES« $400 W INNER
CHERYL WOODSON, LIBERTY, MO
NOT-YOUR-MOTHER’S MEATBALLS CATEGORY, MAY 2009
LAM B M EATBALLS W ITH POM EGRANATE SAU CE
1
egg or
2
egg whites,
lightly beaten
1
cup finedry breadcrum bs
A
cup chopped fresh mint
2
o r
3
cloves garlic, minced
'A
tsp.salt
'A
tsp.ground black pepper
2
Ib.ground lamb
i
16
-oz. bottle
pomegranatejuice
1
tsp. sugar
3
Tbsp.oliveoil
V A
cups plain Greekyogurt
2
Tbsp. snipped fresh chives
i
clovegarlic, minced
Fresh mint leaves (optional)
Toasted pita bread wedges
(optional)
1
. Preheat oven to 300° F. In large bowl combine
egg, bread crumbs, mint, 2 or 3 cloves garlic, salt,
and pepper. Add ground lamb; mix well. Shape
into 32 meatballs; set aside.
2
. For sauce, in medium saucepan bring
pomegranatejuice to boiling; reduce heat.
Simmer, uncovered, 25 minutes or until reduced
to about
V
2
cup. Add sugar; stir to dissolve.
3
. Meanwhile, in large skillet brown half the
meatballs at a time in hot olive oil, turning to
brown evenly. Transfer to 15xl0xl-inch baking
pan. Bake 15 to 20 minutes or until an instant-
read thermometer registers 160° F. In medium
bowl combine yogurt, 1 tablespoon of the chives,
and 1 clove garlic. To serve, drizzle meatballs
with pomegranate sauce; sprinkle with
remaining chives and mint. Serve with seasoned
yogurt and pita wedges. MAKES
6
TO
8
SERVINGS.
À
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