Braised Lamb Köfte with Pomegranate Glaze & Herbed Bulgur Pilaf

Ingredients

• 12 oz ground lamb, lean
• 1/2 medium onion, finely diced
• 1/4 cup fresh parsley, minced
• 2 tbsp fresh mint, minced
• 2 cloves garlic cloves, minced
• 3/4 tsp cumin
• 1/2 tsp paprika, smoked
• 1/4 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil, divided
• 1/2 cup pomegranate juice, unsweetened
• 3/4 cup crushed tomatoes, canned, no sugar added
• 1/4 cup chicken broth, low sodium
• 3/4 cup bulgur wheat, dry
• 1 1/2 cups vegetable broth, low sodium
• 3 tbsp pine nuts, toasted
• 2 tbsp dried apricots, finely chopped
• 1/2 tsp pomegranate molasses, optional garnish
• 1/2 tbsp lemon juice, fresh

Instructions

1. 1

   In a bowl, combine ground lamb, diced onion, parsley, mint, minced garlic, cumin, paprika, cinnamon, salt, and pepper. Mix gently until just combined. Form into 8-10 meatballs.

2. 2

   Heat 1 tbsp olive oil in a large braising pan or deep skillet over medium-high heat. Working in batches, sear meatballs for 2-3 minutes per side until browned. Transfer to a plate.