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
Ingredients:
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
Directions:
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.