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Sticky Pomegranate Meatballs


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

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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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