Tom Kime Spiced Lamb Meatballs with Cranberries & Pomegranate Molasses

Sweet, yet spicy. Rustic & Mediterranean. What more could you want in a meatball dish?

The taste of this dish is spectacular and delicious; it works well with something quite neutral in taste because it is very rich. It should be served as part of a main course as one of many different dishes of simple grilled and marinated meats, vegetables and lots of bread    


  • 1 tablespoon of olive oil. 
  • 1 small red onion diced
  • 300g of dried cranberries
  • 200ml of water
  • 1 tablespoon of sugar
  • 1 lemon juiced
  • 2 tablespoons of Pomegranate molasses
  • 500g minced lamb
  • 1 onion finely diced
  • 2 cloves of garlic
  • 2 small dried red chillies
  • 2 teaspoons of ground coriander
  • half a bunch of flat leaf parsley
  • Salt and freshly ground black pepper


1.      Finely dice the onion and split into two piles.  Heat a heavy bottomed sauce pan over a medium high heat and one tablespoon of olive oil and sweat the onion for 3-4 minutes.  Add the dried cranberries.
2.      Add the water and the sugar and the pomegranate molasses
3.      Bring to the bowl and then turn down the heat and gently simmer for 10 minutes until the sauce is thickened and syrupy.
4.      When reduced add the lemon juice, and taste.  The meatballs will be salty, rich and peppery hot.
5.      Meanwhile make the meatballs.
6.      Cut the garlic in half and remove the central green shoot from the garlic.
7.      Finely chop the dried chilli.  With a pinch of salt crush the garlic with the dried chilli and the ground coriander and make a paste.
8.      Heat a heavy bottomed pan and add a little olive oil
9.      Fry the paste until fragrant and aromatic for 2 minutes
10.   Add the remaining chopped onion and fry quickly for 4 minutes.
11.   Remove from the pan
12.   Place the cooked onion in a bowl with the lamb mince.
13.   Roughly chop the parsley and add to the mixture.  Season well with salt and freshly ground black pepper. 
14.   Roll the meat into small balls about the size of cherry tomatoes.
15.   Heat a clean heavy bottomed pan over a medium high heat.  Alternatively, these meatballs can be char grilled for extra flavour.  Fry the balls in small batches so that they are golden brown all over.  Drain on absorbent kitchen paper.
16.   Add the meatballs to the sour cranberry sauce and cook for a couple of minutes to combine the delicious flavours.

Double Barrel Shiraz

Double Barrel Shiraz

A fine accompaniment to any red meat

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