Description
These pomegranate meatball appetizers are savory, juicy, and coated in a sweet-tangy pomegranate glaze. Perfect for holiday gatherings, parties, or an easy crowd-pleasing appetizer.
Ingredients
- 1 lb ground beef
- 1/2 lb ground lamb
- 1/2 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup pomegranate juice
- 1/4 cup pomegranate molasses
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
- Fresh parsley and pomegranate seeds for garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground lamb, breadcrumbs, egg, garlic, cumin, paprika, cinnamon, salt, and black pepper.
- Mix until just combined, then form into small meatballs.
- Arrange the meatballs on the prepared baking sheet and lightly brush or drizzle with olive oil.
- Bake for 18 to 20 minutes until browned and cooked through.
- Meanwhile, in a saucepan, combine the pomegranate juice, pomegranate molasses, honey, and lemon juice over medium heat.
- Bring the mixture to a simmer, then stir in the cornstarch slurry and cook until slightly thickened.
- Add the cooked meatballs to the sauce and toss until evenly coated.
- Transfer to a serving platter and garnish with parsley and pomegranate seeds before serving.
Notes
- You can substitute all ground beef if lamb is unavailable.
- Serve with toothpicks for easy party appetizers.
- The meatballs can be made ahead and reheated in the sauce before serving.
- For extra flavor, add a pinch of chili flakes to the glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 kcal
- Sugar: 11 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 85 mg
