Make the reduction: Heat Pomegranate Balsamic in a small saucepan over medium heat. Bring to boil, reduce heat to low, and simmer while stirring occasionally until vinegar has reduced by at least half, or until desired consistency and sweetness has been reached. Set aside; reduction will thicken as it cools, so you will likely need to warm through briefly before serving.
Heat broiler, and set a rack as close as possible to the heat source. In a large bowl, combine lamb, garlic, orange zest, salt, and pepper and knead together. Form into 1-inch meatballs; aim for 20-24 individual balls. Transfer to a baking sheet lined with aluminum foil and brush liberally with Wild Mushroom & Sage Olive Oil.
Run meatballs under broiler until golden and cooked through, 5-10 minutes. Remove from oven and immediately drizzle liberally with pomegranate reduction (save any extra for another use, like this whiskey cocktail). Scatter chopped mint over the meatballs if desired, spear with toothpicks, and serve.
Lamb, pomegranate, and mint sing together in this Middle Eastern-inspired dish, but Harvest Fig Balsamic can be used for a slightly sweeter and deeper twist if desired. Experiment with your favorite Olive Oil, too; Wild Mushroom & Sage helps give the meatballs an extra layer of meaty flavor, but Garlic or Olive Wood-Smoked oils would also be lovely.
Ground beef can be substituted for the lamb; choose a meat with relatively low fat content to mimic the leanness of the lamb.
Adapted from the New York Times
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