Beyond the Bite Sweet'N Sour Meatballs


  • 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

Meatball Process

  • 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!