25m
PREP TIME
30m
COOK TIME
190
CALORIES
20
INGREDIENTS
Ingredients 10 (2 meatballs) Servings
- Step1
- 1/2 cup plain Greek yogurt
- 2 teaspoons chopped fresh mint
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/4 cup dried barberries, divided
- 1 1/2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Paprika
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1
pound
ground lamb
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Substitutions available
- ground beef
- 1 egg
- 3 tablespoons panko bread crumbs
- 5 to 6 medium shallots, quartered (1 cup)
- 1 can (14 1/2 ounces) petite diced tomatoes
- 1/2 cup chicken stock
- 2 tablespoons pomegranate molasses
- 2 tablespoons sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
INSTRUCTIONS
- 1 Mix yogurt and mint in small bowl. Cover. Refrigerate until ready to serve.
- 2 Heat oil in large skillet on medium heat. Add onion, 2 tablespoons of the barberries, garlic powder, allspice, cumin, paprika, sea salt and pepper; cook and stir until onions and barberries are tender, about 5 minutes. Set aside to cool.
- 3 Mix lamb, egg, panko and cooled onion mixture in large bowl. Shape into 20 (1 1/2-inch) meatballs.
- 4 Brown meatballs, in batches if necessary, in same large skillet on medium heat. Remove meatballs from skillet. Add shallots; cook and stir on medium heat until golden brown. Stir in remaining ingredients and another 1 tablespoon of the barberries. Bring to boil. Return meatballs to skillet. Reduce heat and simmer until meatballs are cooked through and sauce is slightly thickened, about 10 minutes.
- 5 Serve meatballs and sauce topped with the mint yogurt and remaining 1 tablespoon barberries.
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