Pomegranate Glazed Turkey Meatballs
Ah meatballs. These little bites of heavenly meat are seriously one of my favorite things to whip up, especially when I have a recipe for clean meatballs that are easy to make and delish.
I don’t mean to discriminate against other food, but meatballs are seriously one of my favorite things.
Beef, chicken, turkey, pork, vegetarian, baked, fried, with sauce on top, glazed, etc. The combination of flavors can be endless.
Take these Pomegranate Glazed Turkey Meatballs for instance. While I was making them I didn’t intend to post the recipe on the blog but they turned out to be so amazing I couldn't possibly not share it with you.
The recipe is quite simple: The turkey is mixed with onion, garlic, seasoned, shaped into large meatballs, and seared in the pan.
In the meantime pomegranate juice, sugar, red pepper flakes, and chicken bouillon are cooked down to a thick syrup which is poured over the meatballs.
Popped in the oven until perfectly glazed.
The meatballs are savory and slightly sweet-and-sour with a little kick from the red pepper flakes.
Lean, healthy, easy, and so damn delicious!
Pomegranate Glazed Turkey Meatballs Print this recipe!
Ingredients
Serves 4
Meatballs
1 ½ lbs ground turkey
½ onion, finely chopped
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil (I used olive oil)
Glaze
1 cup pomegranate juice
2 tablespoons sugar (I used coconut sugar)
½ cube chicken bouillon
Pinch red pepper flakes (adjust to taste)
2 tablespoons chopped fresh parsley for garnish
Directions
Preheat oven to 375°F (180°C) and place a rack in the middle.
In a medium bowl mix ground turkey, onion, garlic, salt, and pepper until combined (do not overmix).
Scoop 2 tablespoons of turkey mixture and with dampened hands form into 16 large meatballs.
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 to 12 minutes.
In the meantime combine all glaze ingredients in a small saucepan. Simmer over low heat until reduced by half and the mixture becomes a semi-thick syrup.
When the meatballs are browned, pour pomegranate syrup over them and swirl the skillet to coat.
Place skillet in the oven and bake until the meatballs are perfectly glazed, about 5 minutes.
Carefully shake the skillet to turn the meatballs, sprinkle with chopped fresh parsley and serve!
Nutrition facts
One serving (about 4 meatballs) yields 343 calories, 17 grams of fat, 15 grams of carbs, and 34 grams of protein.
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