Lebanese Lamb Meatballs With Tangy Pomegranate Sauce | Oregonian Recipes
Chef Mirna Attar rolls these meatballs into large (2-ounce) portions as an entrée special at her restaurant Ya Hala, but you can roll them into smaller (1-ou...
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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 tablespoons 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)
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