Lamb Meatballs with Medjool Date Glaze
This recipe is great for appetizers and pairs well with yogurt-based sauces like tzatziki. You can also stuff these into a pita wrap with veggies for a filling lunch.
- Prep Time
- 30 minutes
- Cook Time
- 20-30 minutes
- Yield
- 20 meatballs
Ingredients
- Lamb Meatballs
- 1 large egg
- ½ cup yellow onion, rough chopped
- ½ cup chopped fresh Medjool dates (about 5-6 each)
- 3 cloves garlic, peeled
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- ½ tsp red pepper flakes
- 1 cup panko bread crumb
- 1pound ground lamb
- Medjool Date Glaze
- 1 cup chopped fresh Medjool dates (about 10-12 each)
- 1 cup apple cider vinegar
Preparation
Preheat the oven to 425 degrees. Prepare a half sheet pan with parchment paper
Place everything except the bread crumbs and ground lamb in a food processor. Pulse until vegetables are broken down and become almost a paste consistency
Place ground lamb and panko bread crumbs in a bowl large enough to accommodate the entire recipe. Mix to combine
Add mixture from the food processor. Mix to combine
Using a 1-ounce portion scoop, portion your meatballs. Shape with your hands to form uniform balls onto the prepared sheet pan. Space meatballs apart to evenly bake
Place in the oven and bake for 8-10 minutes until browned
For Medjool Date Gastrique: combine dates and apple cider vinegar in a small pot
Cook on low heat, covered to slowly braise dates. Keep mixture at a very low simmer. Stir occasionally
Cook until dates begin to fall apart and become translucent
Strain to remove dates and reserve gastrique
Toss cooked lamb meatballs in gastrique and serve hot
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Espresso Date Caramel
where to buy*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.