Pomegranate Glazed Turkey Meatballs


Serves 4


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)


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


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!