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Lamb Meatballs With POM Glaze, Green Tahini and Aril Salad

Lamb Meatballs With POM Glaze, Green Tahini and Aril Salad

Recipe by

Chef Elena Besser

  • Prep Time



  • Total Time



  • Serves


  • Difficulty



  1. For the Meatballs: Preheat the oven to 450°F and prepare a baking sheet with a wire rack. Combine the tamari, maple syrup, vinegar, pomegranate molasses, and ¼ teaspoon red pepper flakes in a small saucepan over medium heat. Cook for 10 minutes until reduced to a thick syrupy consistency. Remove from heat – the glaze will continue to thicken as it cools.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion, season it with salt and pepper, and cook, stirring occasionally, until translucent and softened – about 5 to 7 minutes. Remove from heat to cool and set aside.
  3. In a medium bowl, combine the onion, reserved ¼ teaspoon of red pepper flakes, remaining 2 tablespoons of olive oil, lamb, 1 teaspoon of kosher salt, egg, garlic, breadcrumbs, cumin, turmeric powder, and parsley and mix well to combine. Roll the mix into 2-oz. balls and place them on a prepared baking sheet. Bake for 8 to 10 minutes, rotating the pan and brushing the glaze over the meatballs with a pastry brush halfway through, until the internal temperature reaches 160°–165°F. Remove from the oven and brush with more glaze.
  4. For the Green Tahini, Herb Salad, and Pickled Red Onions: In a mason jar, combine the vinegar, sugar, 2 teaspoons of kosher salt, and 1 cup of hot water. Seal and shake to combine, making sure the salt and sugar have dissolved. Add in the red onions and fully submerge them in the pickling liquid. Set aside to pickle for at least 10 minutes before serving.
  5. In a high-speed blender, combine the tahini, ¼ cup of cold water, lemon juice and zest, olive oil, garlic, ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper, and ½ cup parsley. Blend until combined. Adjust seasoning to taste.
  6. In a separate bowl, combine the remaining parsley, mint leaves, chives, dill, and POM Arils. Add in extra pickled onions. Drizzle with olive oil and season with salt. Toss to combine.
  7. To serve, add the tahini to the bottom of the plate. Top with the meatballs and garnish with the herb salad and POM Arils.



  • ¼ cup low-sodium tamari
  • ⅓ cup maple syrup
  • 1 tablespoon vinegar (apple or redwine vinegar)
  • 1 teaspoon pomegranate molasses(made from POM Wonderful 100% Pomegranate Juice)
  • ½ teaspoon crushed red pepperflakes, divided
  • 3 tablespoons extra-virgin oliveoil
  • 1 small onion, finely diced
  • Kosher salt and freshly groundblack pepper to taste
  • 1 lb. ground lamb
  • 1 large egg
  • 1 small clove garlic, peeled andgrated
  • ½ cup panko breadcrumbs
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ¼ cup finely chopped parsley

Green Tahini, Herb Salad, and Pickled Red Onions:

  • 1/2 cup distilled white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt, plus moreto taste
  • 1 small red onion, halved, peeled,and very thinly sliced
  • ½ cup tahini paste
  • 1 Wonderful Seedless Lemon, juicedand zested
  • 1 tablespoon olive oil
  • 1 small clove garlic, peeled andgrated
  • ¾ cup parsley, leaves and tenderstems, divided
  • ¼ cup fresh mint leaves
  • ¼ cup finely chopped fresh chives
  • ¼ cup dill leaves
  • ¼ cup POM Pomegranate FreshArils
  • Fresh ground pepper, to taste

In This Recipe

100% Pomegranate Juice
POM Pomegranate Arils
POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit