Have you ever had meatballs with a pomegranate glaze before? They are the flavor bomb. Seriously! You take a bite and a burst of flavor explosions happens. You know the saying “party in my mouth”, well that’s what happens.
Ingredients
Meatballs
Ground beef – Use lean or regular, any kind you’d like, though the more fat in the meat the juicier your meatballs will be. Onion – Be sure to use green onion today! Chopped up thin. Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand. Egg – You’ll need one large as the binding agent in the meatballs. Seasoning – Salt and pepper to taste. Spices – We’re just using cumin today! Parsley – Chopped fresh and incorporated into our meatballs for lots of herby freshness.
Glaze
Olive oil – We want something neutral tasting and light to form the base of our sauce. Onion – 1 small white or yellow onion chopped up fine. Liquids – Pomegranate juice, honey, and balsamic vinegar. Spices – All spice is what we’re using to round out all those super sweet and super bright flavors going on in our glaze. If you can’t get a hold of all spice I’ll include instructions below on how to substitute it with stuff in your pantry. Seasoning – Salt and pepper.
Don’t Have All Spice On Hand?
Well no fear! You can make it just as easily yourself right in your own kitchen. Just combine these ingredients:
1/2 teaspoon cinnamon 1/2 teaspoon clove A pinch of nutmeg
How To Make Pomegranate Cocktail Meatballs
What Else Can I Use My Pomegranate Glaze On?
And lastly, let’s not forget that pomegranate glaze because that is the star of these meatballs. It’s sweet, it’s tart, and it’s amazing over these meatballs.
Can I Use Other Kinds 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.
Pork tenderloin Lamb Chicken Steak Mushrooms
Storing Leftovers
Refrigerate leftover pomegranate cocktail meatballs in an airtight container for up to 3 to 4 days.
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 contain
More Must Try Meatball Recipe:
Salisbury Steak Meatballs Porcupine Meatballs Stout Meatballs Chimichurri Meatballs Sweet and Spicy Korean Meatballs Sweet Potato Turkey Meatballs Crockpot Sweet and Tangy Asian Meatballs Firecracker Chicken Meatballs Teriyaki Chicken Meatballs
