Sweet Lamb Meatballs with Plums, with a Citrus Mint Glaze

With Cucumber Mint Cous Cous

The addition of dried plums or prunes into the ground lamb gives them a subtle sweetness as well as adding tenderness and a beautifully caramelized color.

Serves 4


1 lb organic ground lamb
1/3 C white sweet onion chopped finely
3 finely minced cloves of garlic
8 prunes, chopped
1 egg
½ t ground coriander powder
Dash of nutmeg
Kosher Salt and pepper to taste
2-3 T freshly chopped mint leaves, divided
½ C orange marmalade
¼ C dry red wine
¼ C sweet white balsamic vinegar (I used a cranberry pear)
1 T honey
1 T fresh lemon juice
2 T oil


  • Combine first 9 ingredients, lamb through the mint using only 1 ½T of the mint for the meatballs. I used about ½ t salt and ¼ t pepper. Thoroughly combine, form into 1 ½ inch balls. Heat a large skillet and add oil. Brown meatballs quickly, searing the outside but not cooking all the way through. Remove and put on a plate. Keep warm by covering with foil. Reduce heat to medium.
  • Add the lemon juice and wine, and scrape the bits of meat into the acids to combine and deglaze the pan. Add the marmalade, white balsamic, honey and a little more salt and stir to combine and cook, bubbling, for about 2 minutes. Put the meatballs back into the pan, turn to combine, cover almost all the pan with the lid, and let simmer for about 3 more minutes to cook the meat balls the rest of the way.
  • Plate by serving with couscous flavored at the end of the cooking with ½ chopped cucumber and 1 t of fresh mint. I also added a small salad of greens dressed with lemon and oil, as well as a serving of roasted parsnips. Use the rest of the mint for garnish.

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