Pomegranate and Pistachio Meatballs

Name: Pomegranate and Pistachio Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground turkey, beef or lamb; 1/2 cup onion, minced; 2 cloves garlic, minced; 1/2 tsp cumin; 1/2 tsp coriander; 1/2 tsp cinnamon; 1 tsp salt; 1/2 tsp pepper; 1/4 cup pistachios, crushed; 1/4 cup breadcrumbs; 1/4 cup parsley, chopped; 1 egg; 1/2 tbsp olive oil; 3 Tbsp onion, minced; 1 1/2 cups pomegranate juice; 1/2 cup chicken broth; 3 Tbsp pomegranate molasses; Pinch of salt; Pinch of pepper; 1 tsp cornstarch; 1 1/2 tsp water; Pomegranate seeds; Crushed pistachios; Parsley

4 steps

Prep:15minCook:15min

These meatballs are not only gorgeous, delicious and super easy to make, but they are also packed with antioxidants and nutrients, making this the perfect weeknight dinner. Serve over couscous, rice or quinoa.

Updated at: Thu, 17 Aug 2023 06:33:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories491 kcal (25%)

Total Fat23.4 g (33%)

Carbs34.5 g (13%)

Sugars18.2 g (20%)

Protein36.8 g (74%)

Sodium1296.3 mg (65%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 400 degrees. Line a baking sheet with foil and top with a wire rack. Grease rack with nonstick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Mix gently until combined, making sure not to over-mix. Portion meatballs using a medium cookie scoop. Roll into smooth balls and place on the prepared baking sheet. Bake for 15 minutes or until cooked through.

Step 3

Heat oil in a large skillet over medium heat. Add onion and cook until softened, 2-3 minutes. Pour in pomegranate juice, chicken broth and pomegranate molasses. Bring to a boil then lower heat and simmer until reduced in half, about 8-10 minutes. Season with allspice, salt and pepper.

Step 4

Mix together cornstarch and water in a small bowl. Pour into the sauce to thicken it up. Add the cooked meatballs to the skillet and coat in the sauce. To serve, top with Pom seeds, pistachios and parsley.