• 1 lb ground lamb
• 4 garlic cloves - minced
• 1/2 cup chopped scallions - white part
• 1 tsp sea salt
• 1 tbsp fresh ginger - minced
• 1 tsp ground ginger
• 1/4 maple syrup
• 1/4 cup + 1 1/2 tbsp arrowroot powder
• 3 tbsp Coconut Aminos
• 1 1/4 cup pomegranate juice
• 3 tbsp apple cider vinegar
• 2 tbsp water

• Preheat oven to 400 degrees
• Add lamb, garlic, scallions, 3/4 tsp sea salt, 1 tbsp fresh ginger, 1 tbsp maple syrup, and 1/4 cup arrowroot to a medium sized mixing bowl, using hands to fully incorporate together.
• Form into 17 meatballs and place on a baking sheet or dish.
• Once oven is hot, add to the oven and bake for 15 minutes.
• After 15 minutes, turn broiler on high, moving meatballs to the upper shelf.
• Let broil for 2-5 minutes until brown on top.
• Remove from oven and let cool while preparing the glaze.

Glaze Process

• In a medium sized pot, whisk together remaining 3 tbsp maple syrup, 1/4 tsp sea salt and 1 tsp ground  ginger, along with the Coconut Aminos, pomegranate juice, and apple cider vinegar, until mixed together.
• In a small ramekin, stir together 1 1/2 tbsp arrowroot powder with water until a thick paste has formed.
• Whisk the paste into the pot mixture, turning the stove to high heat.
• Once the mixture comes to a boil, turn heat down to medium, whisking continually to make sure no clumps form.
• Continue to whisk the mixture for 8-10 minutes until a thick glaze has formed.
• Allow to cool slightly, then baste over prepared meat balls.
• Stick each meatball with a toothpick, serve, and enjoy!