July 8, 2025
INGREDIENTS
Meatball
2½ lbs ground lamb
2 lbs ground beef (85–90%)
3 cups soft bread crumbs
4 cups half & half
4 extra-large eggs, whisked
2 tablespoons salt
3 tablespoons Ras al Hanout
1 tablespoon smoked paprika
2 large Spanish onions, finely chopped
4 garlic cloves, minced or 1/4 cup jarred
½ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons olive or grapeseed oil (for sautéing)
Extra grapeseed oil (for browning)
Pomegranate Glaze & Marinade
16 oz pomegranate juice
1 cup sugar
½ cup water
½ cup balsamic vinegar
½ cup honey
1 cup pomegranate seeds
½ cup chopped fresh mint
Moroccan Dipping Sauce
2 red bell peppers, chopped
1 large Spanish onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Pinch of salt
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
(or substitute 4 tsp Harissa and 1 Thai chili)
2 tbsp tomato paste
Juice of 1 lemon
1 tbsp balsamic vinegar
1 tbsp smoked paprika
1 tbsp sugar
1 tsp cinnamon
2 (14 oz) cans crushed tomatoes
¼ cup minced cilantro
A bold, spiced recipe made for sharing—and sipping Syrah
We’d love to say our wines were the showstopper at our Winter Wine Club Pickup Party, but if we’re being honest… Mrs. Rita stole the spotlight.
Crystalyn’s incredible mom brought out a batch of her now legendary Moroccan-style Lamb & Beef Meatballs, and the response was wild. Tender, fragrant, perfectly glazed with a sticky pomegranate sauce, and served with a deeply spiced tomato dipping sauce—these meatballs had everyone asking for the recipe.
Well, we’re sharing it. Transcribed directly from Miss Rita’s handwritten notes, this dish is a true labor of love, packed with flavor and meant to be shared.
Pair With: Dragon’s Kiss Syrah
The bold spice, earthy depth, and smoked paprika in this dish pair beautifully with our Dragon’s Kiss Syrah, which features black fruit, pepper, and a touch of smoke—mirroring and elevating every bite.
Mrs. Rita’s Lamb & Beef Meatballs
Yield: 75–80 meatballs (1½ inch)
Pairing: Dragon’s Kiss Syrah
Prep Time: ~1.5 hours + chill time
Cook Time: ~30 minutes
Step-by-Step Instructions
Sauté the Aromatics
In a pan, cook onions, garlic, parsley, and cilantro in oil until translucent. Let cool.
Prepare the Meat
Put lamb and beef in a large bowl; set aside.
In another large bowl, soak bread crumbs in 4 cups half & half until just moistened. Immediately mix into the meat by hand.
Combine Everything
Mix the meat, eggs, spices, salt and sautéed onions together. Chill the mixture for at least 1 hour.
Shape the Meatballs
Brush pan(s) with grapeseed oil.
Form 50-gram (about 1½”) balls (wet your hands with grapeseed oil). Place in pans.
Brown the Meatballs
Bake at 450 for 12 minutes, then turn oven to broil and brown the tops of meatballs. Drain the fat from the pan.
Pour glaze over meatballs, turning to coat. Bake at 400 for 10 minutes.
Turn off oven. Pour out glaze into a bowl and pour over meatballs again, put back in turned off oven.
Take pan out of oven. Pour out glaze into a bowl and pour over meatballs again, let meatballs cool.
Pomegranate Glaze Instructions
In a saucepan, combine pomegranate juice and sugar. Reduce by half.
Add water, vinegar, honey, and pomegranate seeds. Simmer 15–20 minutes.
Stir in mint, remove from heat, and steep.
Moroccan Dipping Sauce Instructions
Sauté peppers, onion, garlic, and salt in olive oil until soft.
Toast and grind coriander, cumin, and caraway seeds, then add to the pan (or substitute Harissa + chili + tomato paste).
Stir in lemon juice, vinegar, paprika, sugar, and cinnamon.
Add crushed tomatoes and simmer. Finish with cilantro.
