Recipes & Tips

Sweet & Spicy Pomegranate Grass-fed Beef Meatballs Recipe

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Step up your appetizer game with this fresh take on meatballs using New Zealand grass-fed beef. Bursting with sweet pomegranate seeds and flavors of cumin, chili, and more – your guests will be begging for the recipe!

Tip: Scroll down to watch the recipe video


For the Meatballs:

  • 2 lb. New Zealand grass-fed ground beef (Tip: Look for the Taste Pure Nature logo) 
  • 1/2 onion, sliced
  • 4 garlic cloves  
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon cayenne pepper 
  • 2 1/2 teaspoons salt  
  • 1 teaspoon cracked black pepper 
  • 1 cup fresh parsley
  • 1/4 cup fresh mint
  • 1/2 cup dried panko breadcrumbs 
  • 1 egg  
  • Olive oil  

For the Sauce:

  • 1/3 cup molasses
  • 1 1/2 cups beef stock 
  • 1/4 cup pomegranate juice 
  • 3 tablespoons brown sugar  
  • 1 teaspoon dried chili flakes
  • Pinch of cayenne pepper 
  • 1/2 teaspoon smoked paprika 
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water 
  • 3/4 cup pomegranate seeds 
  • Chopped mint 


For the Meatballs:

  • 1. In a food processor, pulse together onion, garlic cloves, lemon juice, 1 tablespoon olive oil, cumin, dried red pepper flakes, salt, cracked black pepper, parsley, and mint until mixture is finely chopped.
  • 2. In a large bowl combine herb mixture, breadcrumbs, egg and ground beef. Chill mixture for 10-20 minutes.
  • 3. Divide mixture into 2-inch round meatballs, about the size of a golf ball.
  • 4. Heat a large heavy bottom skillet over medium high heat and brush with olive oil.
  • 5. Brown meatballs until the outside is crusted, about 5 minutes. The meatballs don’t need to be cooked through, as they will continue to cook in the sauce. Transfer meatballs to a paper towel lined plate.

For the Sauce:

  • 6. Discard any remaining oil in the skillet and add molasses, beef stock, pomegranate juice, brown sugar, chili flakes, cayenne pepper, and smoked paprika. Bring mixture to a simmer.
  • 7. In a small bowl, whisk together cornstarch with water and stir into the sauce mixture.
  • 8. Add the browned meatballs and 1/2 the pomegranate seeds. Simmer for 10-15 minutes or until the sauce has thickened to a glaze.  

To Serve:

  • 9. Top with remaining pomegranate seeds and fresh mint before serving.
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