- 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!
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