Orange-Craisin Spiced Lamb Meatballs in a Pomegranate Glaze

Ocean Spray recently had a recipe contest. I had a grand plan. I was going to make tortellini with duck confit and cherry craisins, served with a brown butter, walnut and sage sauce. This would then be topped with crispy duck confit. I had read the rules and was ready to go. Well, I have been busy and I did not get around to developing the recipe. I still wanted to do something, so the night before the contest was over, I threw together the following recipe. At 10:30 P.M., an hour and a half before the deadline, I went online to submit my recipe. After I clicked the link to enter my original recipe, I saw for the first time the rule that stated the ingredient list should be limited to ten items. Well, I had more than ten items. I submitted it anyway, although I combined the multiple spices into one by listing "Moroccan spice blend, or curry powder". I will probably be disqualified, but the food is tasty. Here is the recipe. It will serve about twelve people 4 to 5 meatballs each.

Meatballs
2 tablespoons olive oil
1 cup onion, finely diced
2 cloves garlic, minced
2 tablespoons Moroccan spice blend or curry powder
2 pounds ground lamb
zest of 2 oranges
1/2 cup unseasoned bread crumbs
1 egg
1/4 cup parsley
1 bag orange craisins (6 oz)
6 oz chopped walnuts
salt and pepper to taste

Pomegranate Glaze
2 cans ocean spray cranberry sauce, jellied or whole berry
juice of 2 oranges
6 tablespoons balsamic vinegar
1/4 cup pomegranate molasses
salt to taste

Directions
Preheat the oven to 400 degrees

Heat the olive oil in a saute pan until shimmering, do not allow to smoke. Add the onion and saute a few minutes until softened, but not colored. Add the garlic and cook for about 30 seconds. Add the spice mix and cook for another minute, until fragrant.

Remove from the heat and allow to cool. Meanwhile, put the nuts in the oven and toast for about 5 minutes, until fragrant.

Mix the ground lamb, orange zest, bread crumbs, parsley, and the onion/garlic mixture until smooth. Mix in nuts and craisins. Season to taste with salt and pepper.

Shape into 1" meatballs and bake for 10-12 minutes until cooked.

Place the cranberry sauce, orange juice, balsamic vinegar, and pomegranate molasses in a large skillet and heat until smooth. Season to taste with salt.

Add meatballs to sauce and simmer briefly. Serve as cocktail meatballs or with couscous.