Combining sweet and sour fruit with meat dates back to medieval times in the Arab world. It lives on to this day in many dishes. I like to make these little meatballs as part of the mezze table for an unexpected taste combination. Of course use fresh cherries when in season, but dried cherries are also delicious.
SERVINGS: 8–10
INGREDIENTS:
CHERRY SAUCE
- 2 cups fresh cherries or 1 cup dried cherries
- ¼ cup honey
- Juice of 1 lemon
- ½ cup water
- 1 tsp cinnamon
- 2 Tbsp olive oil
- 1 shallot, chopped
- 1 clove garlic, minced
- ½ cup fresh mint, chopped
MEATBALLS
- 1 lb ground lamb
- ½ cup sparkling water
- 4 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- ½ tsp cloves
- ½ tsp cinnamon
- ½ tsp cumin
- ½ tsp allspice
- Salt and pepper
- 3 Tbsp olive oil
- ½ cup pine nuts, toasted, to garnish
- ½ cup fresh pomegranate seeds, to garnish
INSTRUCTIONS:
- Start by making the cherry sauce. In a small saucepan, combine the cherries, honey, lemon juice, water, and cinnamon. Heat the mixture until it boils, then reduce the heat and simmer for 5 minutes. Set aside.
- In another saucepan, heat the olive oil and sauté the shallot and garlic until they soften.
- Pour the hot cherry mixture into the saucepan with the sautéed shallot and garlic. Cook over medium heat until the sauce becomes tender and slightly thickened. Season with salt and pepper to taste. Stir in the chopped mint. Set aside.
- In a bowl, combine the ground lamb, sparkling water, minced garlic, chopped cilantro, cloves, cinnamon, cumin, allspice, salt, and pepper. Mix lightly to incorporate all the ingredients.
- Shape the mixture into small meatballs and set aside.
- Heat 3 tablespoons of olive oil in a large frying pan. Fry the meatballs, turning them occasionally, until they are browned and cooked through. Remove the cooked meatballs and keep them warm.
- To serve, drizzle the cherry sauce over the meatballs. Garnish with toasted pine nuts and fresh pomegranate seeds.
- Enjoy the meatballs with the flavorful cherry sauce!
