Turkish Pomegranate-Glazed Lamb Meatballs with Roasted Beet & Lentil Pilaf

Ingredients

• 10 oz ground lamb, lean
• 3/4 cup red lentils, dried
• 2 whole medium beets, peeled and cubed
• 1/2 medium yellow onion, finely diced
• 3 tbsp pomegranate molasses, unsweetened
• 4 tbsp extra virgin olive oil, divided
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cinnamon, ground
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 3 whole garlic cloves, minced
• 1 1/2 cups vegetable broth, low-sodium
• 1/4 cup pomegranate arils, fresh
• 3/4 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 400°F. Toss cubed beets with 1 tbsp olive oil and roast for 35-40 minutes until tender.

2. 2

   In a bowl, combine ground lamb, 1/4 cup minced onion, 2 tbsp fresh parsley, 1/2 tsp cumin, 1/2 tsp coriander, salt, and pepper. Form into 12 golf ball-sized meatballs.