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Sticky Pomegranate Meatballs

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!

I think that it’s fun to twist things up every once in awhile! Not only are these Sticky Pomegranate Meatballs delicious, but they sure are pretty! The pomegranate sauce reduces down to a glossy, deep maroon sauce that adds a decadent look to these meatballs. You can serve them up as an exciting weeknight dinner, or bust them out to impress your guests or date! Either way you serve them, they are sure to be a fun hit.

Sticky Pomegranate Meatballs are best served on a bed of Almond Herb Couscous, if you ask me! A complete meal to change things up from the norm. We didn’t mind having leftovers of this, either!

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Sticky Pomegranate Meatballs


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 20 meatballs 1x

Description

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!


Scale

Ingredients

  • 2 pounds ground beef (or venison)
  • 1 egg
  • 1 tablespoon seasoned salt
  • 1/4 cup chopped fresh parsley
  • 1 green onion, chopped
  • 1 teaspoon chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 2 cups pomegranate juice
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons water
  • Pomegranate seeds and additional fresh parsley for topping

Instructions

  1. Preheat your oven to 400 degrees. In a large bowl, gently mix together the ground beef, egg, seasoned salt,1/4 cup chopped parsley, green onion, garlic and Worcestershire until just combined. Roll 1/4 cup scoops of the meat mixture into 20 or so meatballs. Place them on a baking sheet that is fitted with a wire rack and bake the meatballs for 35-40 minutes, or until golden brown and cooked through.
  2. In a medium sauce pan, heat the pomegranate juice over low heat. Whisk together the corn starch and water in a small bowl, then whisk it into the pomegranate juice. Gently bring to a low simmer and allow the sauce to thicken. Add the meatballs into the pomegranate sauce and toss to coat. Enjoy!

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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