These delicious meatballs, made with spiced beef and coated in a delicate pomegranate glaze, are sweet and savoury all at once.
- Prep time 20 minutes
- Total time 45 minutes
- Credits : Canadian Living Magazine
Ingredients
Meatballs:
Pomegranate Glaze:
Method
Meatballs Preheat oven to 350°F; line baking sheet with parchment paper.
In bowl, mix beef, bread crumbs, egg, green onions, za’atar, allspice, cinnamon and hot pepper flakes. Season with salt and pepper. With lightly greased hands, form mixture into 2 tbsp balls. Place meatballs on prepared baking sheet, spacing slightly apart. Bake until beef is no longer pink, 15 to 18 minutes.
Pomegranate Glaze Meanwhile, in small saucepan, whisk together pomegranate juice, honey, brown sugar, vinegar and thyme; season with salt and pepper. Bring to boil over medium-high heat; cook, stirring occasionally, until liquid has reduced to 1/2 cup, 10 to 15 minutes. Discard thyme sprig.
Place Meatballs in large skillet; pour Pomegranate Glaze over top. Cook over medium heat, stirring gently, for 2 to 3 minutes. Sprinkle with pomegranate arils, sesame seeds and mint leaves. Serve with rice and steamed greens, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days.)
MAKES 22 TO 24 MEATBALLS
Nutritional facts PER EACH OF 24 MEATBALLS
- Iron 2.4 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 18 g
- Protein 16 g
- Calories 250
- Total fat 9 g
- Cholesterol 80 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
