Pistachio Date Lamb Meatballs
These Pistachio Date Lamb Meatballs are loaded with tons of morsels of dates and pistachios for a refreshingly sweet and surprisingly delicious flavor!
This will be the final chapter of my meatball series, I’m afraid. All good things must come to an end, wouldn’t you agree?
I sure am ending this thing with a bang, though. My latest creation, i.e these very Pistachio Date Lamb Meatballs, is totally out of this world if you ask me. Especially if like me you happen to have a really sweet spot for lamb.
Of course, ground lamb would be at the base of these delicious meatballs, but they’re also loaded with tons of pieces of dates and pistachios, which gives them a refreshingly sweet and surprisingly delicious flavor!
The addition of fresh mint and rosemary to this winning combination simply takes these meatballs to the next level. They are what I would call the apotheosis of the sweet and savory deliciousness.
Trust me if you love lamb and are a fan of sweet and salty, your tongue will flip over backwards in your mouth with every new bite.
If you’ve followed the whole Meatball Friday series thus far, I’m guessing that you pretty much know the drill by now and probably could make my meatballs with your eyes closed. This time again, the modus operandi remains the same… the meatballs get baked in the oven and finish cooking in a delicious liquid, which they soak up flavor and all while it reduces down to a deliciously sticky glaze.
With that in mind, the first thing that you’ll want to be doing is preheat your oven to 450°F and line a 18″ x 26″ baking sheet with parchment paper.
Then, combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined.
Loosely form the meat into 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan.
As usual, to make your job easier, I strongly recommend the use of a small spring-loaded ice cream scoop.
Arrange the meatballs on the prepared baking sheet…
And bake the meatballs in the preheated 450°F for 10 minutes. After that time, decrease the oven temperature to 375°F and continue baking the meatballs for another 8 minutes, or until they start to turn golden brown.
While the meatballs are baking, combine all the ingredients for the glaze in a saute pan, whisk until well combined and bring to a slow simmer.
Add the baked meatballs to the simmering liquid and simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is reduced to a thick and sticky glaze.
Garnish with a handful of chopped fresh mint, pitted dates and pistachios. Serve without delay.
Look at that amazing sauce!!! So hot, sticky and sweet!
Now wait until you get to taste it… tongue = backflips, guaranteed!
Pistachio Date Lamb Meatballs
Ingredients
For the meatballs
- 2.2 lb ground lamb
- 1 large egg
- 1 cup finely chopped pistachios
- 1 cup chopped pitted dates , (about 20)
- 1/2 cup rolled oats
- 3 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh rosemary
- 1 tsp dried mustard
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
For the glaze
- 1-1/2 cup bone broth
- 1/2 cup chopped pitted dates
- 2 tbsp balsamic vinegar
- 2 tbsp unpasteurized honey
- 1 tbsp Dijon mustard
- 1 tbsp finely chopped fresh rosemary
- 1/2 tsp black pepper
- 1/4 tsp salt
To garnish (optional)
- fresh mint, chopped dates and chopped pistachios
Instructions
- Preheat your oven to 450°F; line a 18" x 26" baking sheet with parchment paper.
- Combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined.
- Loosely form the meat into 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan. To make your job easier, the use of a small spring-loaded ice cream scoop is highly recommended
- Bake the meatballs at 450°F for 10 minutes and then decrease the oven temperature to 375°F and continue baking for another 8 minutes, or until they start to turn golden brown.
- Meanwhile, combine all the ingredients for the glaze in a saute pan, whisk until well combined and bring to a slow simmer.
- Add the baked meatballs to the simmering liquid and simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is reduced to a thick glaze.
- Garnish with a handful of chopped fresh mint, pitted dates and pistachios. Serve without delay.
Nutrition
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5 Comments on “Pistachio Date Lamb Meatballs”
I loved this. A simple recipe that was made special. Thank you for sharing.
I loved this recipe. I didn’t have lamb and used ground beef. The meatballs were so good. Can’t wait to make them with lamb. I wouldn’t call this recipe hard, but it did take a bit of time to prep all the ingredients. Well worth it though! Thanks for the recipe!
Thank you for the great feedback, Cindy! Hope you find it just as worthy when you make it with lamb! 🙂
My mother & I are making these for Christmas eve dinner! My mouth is already watering!
You list a half cup of chopped dates at the bottom of the recipe — is this for the garnish? Was confused because your optional garnish instructions say a “handful” of chopped dates, mint & more pistachios at the bottom of the recipe but the additional mint & pistachios are not quantified?
No, the half cup pitted dates actually goes in the glaze. Sorry about the confusion, I edited the recipe to make that part clearer!