Pomegranate Cocktail Meatballs
User Reviews
4.7
36 reviews
Excellent
Pomegranate Cocktail Meatballs
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These Pomegranate Cocktail Meatballs are your answer to the perfect party appetizer. Plump, delicious meatballs are baked then tossed with an incredible pomegranate glaze. The perfect cocktail meatballs.
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Ingredients
Meatballs
- 1 pound ground beef lean
- ½ cup breadcrumbs I used Panko breadcrumbs
- 1 large egg
- ¼ cup parsley chopped
- 4 green onions chopped
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon pepper
Pomegranate Glaze
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 ½ cups pomegranate juice
- 2 tablespoon honey or maple syrup, or agave syrup
- 1 teaspoon balsamic vinegar
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Garnish
- 3 green onions chopped
- ¼ cup pomegranate seeds
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Instructions
Make the meatballs:
- Preheat your oven to 400℉. Line a baking sheet with parchment paper.
- In a large bowl combine all the meatball ingredients together.
- Form the meat mixture into large size meatballs. You should end up with about 15 large meatballs.
- Please the meatballs on the baking sheet and bake for about 20 to 25 minutes or until done to your liking.
Make the pomegranate glaze:
- Heat the olive oil in a small saucepan over medium heat. Add the onion and cook until softened and translucent, about 3 to 5 minutes.
- Add the rest of the glaze ingredients to the saucepan, stir and bring to a boil. Reduce the heat to a simmer and continue cooking for about 15 to 20 minutes until it reduces to about ½ a cup and it slightly thickens.
- Place the meatballs into a bowl and pour the glaze over the meatballs, then toss making sure all the meatballs are covered in the glaze.
- Garnish with pomegranate seeds and green onions.
Notes
- Can I use any other type of meat: Any ground meat would work. Ground lamb would be wonderful with this type of glaze, but feel free to use ground pork or ground chicken. You can also combine meats like ground pork and ground beef together.
- Is the sauce sweet: The sauce is not too sweet but also a bit tart from the pomegranate juice. If you like a sweeter sauce feel free to adjust the honey quantity.
- Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
- Can I make these ahead: Yes! Meatballs usually reheat really well. If you're making these ahead, store the sauce separately in another container in the fridge. Before ready to serve reheat the sauce either in the microwave or in a small saucepan. To reheat the meatballs just reheat them in the microwave for 2 to 3 minutes. After everything has been reheated, pour the glaze over the meatballs, garnish and serve.
- Can I freeze these meatballs: Yes! Follow the instructions for making these ahead, and store them in the freezer separately both in an airtight container.
- How do I store leftovers: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Nutrition Information
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Serving
1meatball
Calories
133kcal
(7%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
172mg
(7%)
Potassium
183mg
(5%)
Sugar
6g
(12%)
Vitamin A
160IU
(3%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 133kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 172mg | 7% |
| Potassium | 183mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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