5 from 18 votes
Mini Lamb Koftas with Pomegranate Wine Sauce
Mini Lamb Koftas are small, spiced lamb meatballs blended with aromatic spices, herbs, onions, and wheat germ for texture, browned in a skillet, and served with a reduced pomegranate wine sauce. The koftas are tender with a balanced heat and warm spices, complemented by a sweet and tangy sauce with cinnamon notes. These bite-sized koftas are suitable as appetizers or part of a meal with a flavorful sauce.
Prep Time
15 mins
Cook Time
55 mins
Chilling time
30 mins
Servings:
16
meatballs
Calories:
154 kcal
Course:
Appetizer
Cuisine:
Middle Eastern
Ingredients
For the koftas
- 1 egg
- 1 medium onion very finely minced
- 1 shallot very finely minced
- 2 cloves garlic crushed and minced
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp Turmeric ground
- 1 tsp smoked paprika hot
- 1/2 tsp ground cinnamon
- 1 tsp ground cayenne pepper
- 2 Tbsp Coriander cilantro, minced fresh
- 2 Tbsp mint minced, fresh
- 1 lb ground lamb lean
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 cup wheat germ
- 2 Tbsp olive oil for frying
For the pomegranate wine sauce
- 2 cups red wine
- 2 cups pomegranate juice
- 1 1/2 tsp ground cinnamon
Instructions
For the koftas
- In a mixing bowl, whisk the egg. Mix in everything else, except the olive oil. Break apart the lamb into chunks as you add it to help evenly distribute it without over mixing. Although you want to get all the ingredients well combined, over working the meat will toughen your koftas. If your mixture is very wet, add a little more wheat germ.
- Using a tablespoon or small scoop, take a small portion of meat and roll it in your hands, first into a round ball to firm it up, and then back and forth to elongate it into an oval shape.
- Set the kofta on a tray and place in the refrigerator for about 30 minutes. This will firm them up further.
- Heat the olive oil in a large skillet and brown the kofta on both sides. Continue cooking until they are cooked through and an instant read thermometer reads 160. This will only take a few minutes.
- Skewer each kofta with a long cocktail toothpick and serve with a small amount of the pomegranate sauce.
Cup of Yum
For the pomegranate wine sauce
- Bring the wine and juice to a boil in a saucepan. Continue boiling, uncovered, until the sauce is reduced and thickened, almost 45 minutes. Whisk in the cinnamon towards the end of the cooking. You should be left with about 1/2 cup of ambrosia! Don't waste a drop!
Notes
- Finely mince onion, shallot, and garlic and drain any excess liquid to avoid soggy koftas.
- Chilling koftas before cooking helps them maintain their shape during frying.
- If you skip the wine sauce, serve with Greek yogurt mixed with lemon, cilantro or mint, and optionally tahini for a fresh dip.
- The recipe is adapted from Rachel Allen.
Nutrition Information
Serving
1meatball
Calories
154kcal
(8%)
Carbohydrates
8g
(3%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
31mg
(10%)
Sodium
31mg
(1%)
Potassium
175mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
162IU
(3%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 meatballs
Amount Per Serving
Calories 154
% Daily Value*
| Serving | 1meatball | |
| Calories | 154kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 31mg | 1% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.