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post id- 9792post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
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Pomegranate glazed lamb meatballs

Chef, Lenny Redé
Wine Pairings:  

In our effort to get you out of the kitchen and into the party, Pomegranate Glazed Lamb Meatballs come to the rescue. While meatballs have been a classic party appetizer for perhaps centuries, this updated version is energized by the intense sweet and sour character of pomegranate molasses. 

Taking advantage of the complex flavors of this dish we turn to Carignan, the noble grape from Spain that found its fame in the south of France. A woodsy, savory, and earthy wine with pronounced acidity, high tannins, and meaty notes, the  2019 Two Shepherds Old Vine Carignan is an excellent partner for flavorful meat dishes. Intrinsically food friendly it holds up and enlivens an appetizer with bold flavors like lamb meatballs. A wine of structure; it makes a wonderful pairing for the sweet, savory and sour flavors of this dish.

Ingredients

For the meatballs
  • ¼ cup milk
  • ½ cup breadcrumbs 
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • ½ tsp black pepper
  • ¼ tsp cinnamon
  • ½ tsp curry powder
  • 1 tsp salt
  • 1 tsp mustard
  • 1 lb. ground lamb
  • 1 lb. ground beef
  Pomegranate glaze 
  • 8 oz Major Grey chutney
  • 12 oz can tomato sauce
  • 2 oz pomegranate molasses 
  • 1 tbsp balsamic vinegar
  • 1 tsp red pepper flakes
Chopped mint for garnish

Steps

1.

For the glaze

In a non-reactive saucepan combine the ingredients for the glaze. Bring to a simmer for 5 minutes and set aside.

2.

For the meatballs

In a large bowl, combine the breadcrumbs and milk. Add the egg, garlic, Worcestershire sauce, spices, and mustard. Stir to combine.

3.

Add the lamb and beef. Mix until well combined. Do not overmix. Refrigerate for at least 20 minutes.

4.

Scoop into 1-to-2-ounce balls and place on a foil lined baking sheet.

5.

Preheat oven to 450-degrees F.

6.

Bake the meatballs for 8 to 10 minutes until cooked through.

7.

Toss the meatballs in the warm glaze.

8.

To serve, poke each ball with a 3-inch skewer and place on a platter. Garnish with chopped mint.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.