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

Ingredients

• 10 oz Ground lamb, lean
• 0.75 cup Red lentils, dried
• 2 whole Medium beets, peeled and cubed
• 0.5 medium Yellow onion, finely diced
• 3 tbsp Pomegranate molasses, unsweetened
• 4 tbsp Extra virgin olive oil, divided
• 1.5 tsp Ground cumin
• 1 tsp Ground coriander
• 0.25 tsp Cinnamon, ground
• 0.25 cup Fresh mint, chopped
• 0.25 cup Fresh parsley, chopped
• 3 whole Garlic cloves, minced
• 1.5 cups Vegetable broth, low-sodium
• 0.25 cup Pomegranate arils, fresh

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, 0.25 cup minced onion, 2 tbsp fresh parsley, 0.5 tsp cumin, 0.5 tsp coriander, salt, and pepper. Form into 12 golf ball-sized meatballs.