These Pomegranate Cocktail Meatballs are your answer to the perfect party appetizer. Plump, delicious meatballs are baked then tossed with an incredible pomegranate glaze. The perfect cocktail meatballs.
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
Meatballs:
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Preheat your oven: To 400 F degrees. Line a baking sheet with parchment paper.
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Assemble the meatballs: In a large bowl combine all the meatball ingredients together. Form the meat mixture into large size meatballs. You should end up with about 15 large meatballs.
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Bake the meatballs: Place the meatballs on the baking sheet and bake for about 20 to 25 minutes or until done to your liking.
Pomegranate glaze:
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Soften the onions: Heat the olive oil in a small saucepan over medium heat. Add the onion and cook until softened and translucent, about 3 to 5 minutes.
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Make the glaze: Add the rest of the glaze ingredients to the saucepan, stir and bring to a boil. Reduce the heat to a simmer and continue cooking for about 15 to 20 minutes until it reduces to about 1/2 a cup and it slightly thickens.
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Finish the dish: Place the meatballs into a bowl and pour the glaze over the meatballs, then toss making sure all the meatballs are covered in the glaze. Garnish with pomegranate seeds and green onions.
Can I Fry My Meatballs?
Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes. Lickity split!
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.
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.
- 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
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Pomegranate Cocktail Meatballs
Ingredients
Meatballs
- 1 pound ground beef lean
- ½ cup breadcrumbs I used Panko breadcrumbs
- 1 large egg
- ¼ cup parsley chopped
- 4 green onions chopped
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon pepper
Pomegranate Glaze
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 ½ cups pomegranate juice
- 2 tablespoon honey or maple syrup, or agave syrup
- 1 teaspoon balsamic vinegar
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Garnish
- 3 green onions chopped
- ¼ cup pomegranate seeds
Instructions
Make the meatballs:
- Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper.
- In a large bowl combine all the meatball ingredients together.
- Form the meat mixture into large size meatballs. You should end up with about 15 large meatballs.
- Please the meatballs on the baking sheet and bake for about 20 to 25 minutes or until done to your liking.
Make the pomegranate glaze:
- Heat the olive oil in a small saucepan over medium heat. Add the onion and cook until softened and translucent, about 3 to 5 minutes.
- Add the rest of the glaze ingredients to the saucepan, stir and bring to a boil. Reduce the heat to a simmer and continue cooking for about 15 to 20 minutes until it reduces to about 1/2 a cup and it slightly thickens.
- Place the meatballs into a bowl and pour the glaze over the meatballs, then toss making sure all the meatballs are covered in the glaze.
- Garnish with pomegranate seeds and green onions.
Recipe Notes
- Can I use any other type 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.
- Is the sauce sweet: The sauce is not too sweet but also a bit tart from the pomegranate juice. If you like a sweeter sauce feel free to adjust the honey quantity.
- Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
- 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 container.
- How do I store leftovers: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
I made this with ground turkey and added pre-sauteed kale (with just a spray of olive oil) to the sauce with the meatballs. Served with a side of roasted cauliflower and couscous, it was an amazing dinner!
These were amazing! Thanks for sharing 🙂