Lebanese Lamb Meatballs With Tangy Pomegranate Sauce | Oregonian Recipes

Ingredients

• 2/3 cup yellow onions, diced small
• 1-1/2 teaspoon minced garlic
• 1-1/3 cup ketchup
• 1/3 cup yellow mustard
• 2/3 cup soy sauce
• 2/3 cup lemon juice
• 2 tablespoon white sugar
• 1/2 to 1 teaspoon cayenne pepper
• 2 tablespoons pomegranate molasses
• 9 slices soft white sandwich bread (crusts trimmed)
• 1/2 cup 2-percent milk
• 2-1/2 pound ground lamb
• 1 cup very finely diced yellow onion
• 1/4 cup olive oil
• 1 large egg
• 3 teaspoons kosher salt
• 2 teaspoons ground allspice
• 1-1/2 teaspoon ground cumin
• 1 teaspoon minced garlic
• 1 teaspoon ras el hanout (see note)