Ready for a delicious and easy weeknight meal? These Pomegranate Glazed Turkey Meatballs are incredibly flavorful, juicy, and come together in a snap. It’s a perfect dish that feels fancy but is surprisingly simple to make.
Key Ingredients & Substitutions:
- Ground Turkey: Use lean ground turkey for the best texture. Ground chicken or even a mix of turkey and lean ground beef would also work.
- Panko Breadcrumbs: These give the meatballs a light and tender texture. Regular breadcrumbs are fine, but panko is preferred. For a gluten-free option, use gluten-free panko or almond flour.
- Pomegranate Molasses: This is key for the sweet and tangy glaze. You can often find it in the international aisle or online. If you can’t find it, a mix of cranberry juice concentrate and a touch of maple syrup or honey can be a close substitute, though the flavor won’t be identical.
- Garlic & Ginger: Fresh is best for that vibrant flavor. Garlic powder and ground ginger can be used in a pinch (about 1/2 teaspoon of each per clove/tablespoon of fresh).
Ingredients:
For the Turkey Meatballs:
* 1 lb lean ground turkey
* 1/2 cup panko breadcrumbs
* 1 large egg, lightly beaten
* 1/4 cup finely chopped red onion
* 2 cloves garlic, minced
* 1 teaspoon fresh ginger, grated
* 1/4 cup chopped fresh cilantro (or parsley)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil (for cooking)
For the Pomegranate Glaze:
* 1/2 cup pomegranate molasses
* 2 tablespoons honey or maple syrup
* 1 tablespoon apple cider vinegar
* 1 teaspoon soy sauce (or tamari for gluten-free)
* Pinch of red pepper flakes (optional, for a little kick)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Servings: 4
- Tools Needed: Large mixing bowl, large skillet, whisk.
Step-by-Step Instructions:
1. Prepare Your Meatball Mix
In a large mixing bowl, gently combine the ground turkey, panko breadcrumbs, egg, red onion, minced garlic, grated ginger, cilantro (or parsley), salt, and pepper. Mix just until everything is incorporated, being careful not to overmix, which can make the meatballs tough.
2. Form the Meatballs
Using your hands, roll the mixture into 1-inch size meatballs. You should get about 20-24 meatballs from this recipe. Place them on a plate as you form them.
3. Cook the Meatballs
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set aside.
4. Make the Pomegranate Glaze
In the same skillet (no need to clean it), whisk together the pomegranate molasses, honey or maple syrup, apple cider vinegar, soy sauce, and optional red pepper flakes. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 3-5 minutes, stirring occasionally, until the glaze thickens slightly.
5. Glaze the Meatballs
Return the cooked turkey meatballs to the skillet with the glaze. Gently toss the meatballs to coat them evenly in the glossy pomegranate sauce. Cook for another 1-2 minutes, allowing the meatballs to warm through and soak up the delicious glaze.
6. Serve and Enjoy!
Your Pomegranate Glazed Turkey Meatballs are ready! Serve them hot, perhaps over rice, with a side of steamed vegetables, or as an appetizer. Garnish with a sprinkle of fresh cilantro or sesame seeds if desired.
Storage Instructions:
Leftover Pomegranate Glazed Turkey Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a skillet over low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
- Can I bake these meatballs instead of frying? Yes! Arrange meatballs on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through. Then add to the prepared glaze.
- What can I serve with Pomegranate Glazed Turkey Meatballs? They are great with rice, quinoa, couscous, or even just a simple green salad.
- Is pomegranate molasses very sweet? It’s a balance of sweet and tangy. The reduction process concentrates the fruit’s natural sugars and tartness, making it perfect for glazes.
- Can I make these ahead of time? You can prepare and cook the meatballs ahead of time, then make the glaze and combine everything just before serving for the best results.
- Can I freeze the meatballs? Yes, you can freeze cooked, unglazed meatballs for up to 3 months. Thaw them in the refrigerator, then glaze and reheat.
- My glaze is too thick/thin. What can I do? If it’s too thick, add a tablespoon of water or a little more vinegar to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it further.