• 500ml pomegranate juice
  • 1 tbsp light brown sugar
  • ½ lemon, juiced and zested
  • 1kg 10% minced lamb
  • 2 large eggs, lightly beaten
  • 1 onion, very finely chopped
  • 2 tbsp parsley
  • 2 tbsp coriander
  • 2 tbsp ras el hanout
  • 2 tsp olive oil
  • 200g Greek-style natural yogurt
  • 1 large garlic clove, minced
  • 10-12 small mint leaves


  1. 1

    Add the pomegranate juice, sugar and 1 tbsp lemon juice to a medium heavy based saucepan over a medium heat. Stir until the sugar has dissolved, then bring to the boil. Immediately reduce the heat and simmer for 25-30 minutes until syrupy – it will thicken up once cooled, so don’t take it too far. Transfer to a small bowl and leave to cool.

  2. 2

    Add the lamb, eggs, onions, herbs and ras el hanout to a large bowl and season well. Work together by hand, mixing well until thoroughly combined. Pull off a piece and shape into a ping pong-sized ball, transferring to a baking paper-lined large plate. Repeat until you have 24 balls in total, then leave to firm up in the fridge for 20 minutes.

  3. 3

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Heat the oil in a large frying pan over a low-medium heat and then add the meatballs in batches, browning them all over. This should take about 15 minutes for all the meatballs. Transfer to a large lined baking tray.

  4. 4

    Transfer to your oven and cook for 10-12 minutes until cooked through. Remove and leave to rest for 5 minutes. Meanwhile, stir the yogurt, minced garlic, lemon zest and seasoning together. When ready to serve, spread the yogurt on a platter and add the meatballs. Drizzle with the glaze and poke a small skewer into each meatball. Scatter over the mint leaves to serve.

Nutritional Details

Each serving provides
  • Energy 1834kj 438kcal 22%
  • Fat 25.9g 37%
  • Saturates 11.9g 60%
  • Sugars 14.2g 16%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 917kj/219kcal

Each serving provides

14.6g carbohydrate 0.4g fibre 36.6g protein

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