Lamb & Pork Meatballs with Pomegranate-Orange Glaze Valentine's DayNew Years EvePorkLambAppetizersCabernet Sauvignon “This Cabernet’s rich dark fruit, vanilla and chocolate notes make it a perfect match for these meatballs. The wine’s smooth tannins and lush flavors complement the savory meat while echoing the sweet-tart glaze; each bite and sip is balanced and satisfying.” Tim Gleadall, AVV Culinary Director & Chef Serves: 4-6 Ingredients: Meatballs 1 lb ground lamb 1/2 lb ground pork 4 cloves garlic, finely minced 1 Tbsp dried thyme 1 Tbsp dried rosemary 1 large egg 1/4 cup Panko breadcrumbs Glaze 1/4 cup pomegranate molasses 4 Tbsp Mirin 2 Tbsp light soy sauce Zest of one large orange Method of Preparation: Preheat oven to 400° and line a baking sheet with parchment paper. Combine all meatball ingredients and hand mix until well combined. Portion meat into 1” balls and place on lined baking sheet. Brush meatballs with glaze and place sheet pan in oven on center rack. Bake for 18-20 minutes, then remove from oven and brush the meatballs, again, with the glaze. Let cool slightly before serving.
