Grilled Lamb Meatballs with Pomegranate and Mint Glaze

Finger Food | Makes 24 meatballs

Ground lamb brings a rich, almost sweet minerality to these meatballs, which are then glossed with a pomegranate reduction that bridges the cocktail's honey and citrus notes. Fresh mint and tart pomegranate arils provide brightness and complexity that echo the Gold Rush's layered profile. These are the kind of sophisticated bites that disappear before dinner even begins.

Ingredients

• 1 pound ground lamb
• 1/2 cup panko breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 3/4 cup pomegranate juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh mint, chopped
• 1/4 cup pomegranate arils for garnish

Instructions

1. Preheat grill or grill pan to medium-high heat.
2. Combine lamb, breadcrumbs, egg, garlic, cumin, oregano, salt, and pepper in a bowl. Form into 24 meatballs.
3. Grill meatballs for 2 minutes per side until cooked through. Set aside.
4. In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat for 8-10 minutes until reduced to about 1/3 cup and syrupy.
5. Toss meatballs in pomegranate glaze, then transfer to a serving platter.
6. Garnish with fresh mint and pomegranate arils. Serve warm.