Sticky Pomegranate Meatballs are a fun, Moroccan twist on a meatball! Loaded with fresh herbs and then glazed with a sweet, sticky pomegranate sauce, they are bound to tickle your tastebuds!
Author:KJ & Company - Kate Poskochil
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:20 meatballs or 5-6 servings
2 pounds ground beef (I used 85/15)
1 tablespoon seasoned salt
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1 teaspoon chopped garlic
1 teaspoon Worcestershire sauce
2 cups pomegranate juice
1 1/2 teaspoons corn starch
2 tablespoons water
Pomegranate seeds, fresh parsley and green onion for garnish
Preheat your oven to 400 degrees. In a large bowl, combine the ground beef, egg, seasoned salt, fresh parsley, green onion, garlic and Worcestershire sauce. Use your hands to lightly mix it all together until combined. Using a baking sheet with a wire rack insert, scoop the meatball mixture into 1/4 scoop increments, roll them in the palm of your hand to create an even meatball, and place them on the wire rack with at least an inch in between each meatball. Repeat until all the ground beef mixture has been used. The meatballs should be slightly larger than a golf ball.
Bake the prepared meatballs for 35-40 minutes, or until browned on top and cooked all the way through.
During the last 10 minutes of the meatballs baking, start preparing the pomegranate sauce. In a medium sauce pan, heat the pomegranate juice over medium heat. After it comes to a simmer, mix together the corn starch and water in a separate, small bow. Reduce the heat to low and whisk the corn starch mixture into the pomegranate juice. Continue to whisk until completely combined and the sauce thickens. Keep warm until the meatballs are done cooking.
After the meatballs are cooked all the way through, evenly toss them in the pomegranate sauce until they are completely coated. Serve immediately with Almond Herb Couscous and pomegranate seeds, fresh parsley and chopped green onion as garnishes. Extra pomegranate sauce can also be served along side.
This recipe is also great if venison or bison are used! I would do 1 pound beef to 1 pound venison/bison.