Beef and Bulgur Meatballs in Pomegranate Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 meatballs
Mini cocktail meatballs amped up with whole grain bulgur, enriched with herbs and spices, and tossed in a luscious pomegranate balsamic sauce. Whether you're entertaining guests, or simply feeding the family, kick off the festivities with this elegant and crowd-pleasing holiday appetizer.
  • 1 tbsp canola oil
  • ½ lb ground pork
  • ½ lb 90% lean ground beef
  • 1 cup cooked and cooled bulgur
  • 1 egg
  • ¼ cup fresh parsley, finely chopped
  • 3 tbsp fresh mint, finely chopped, plus more for garnish
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 cup 100% pomegranate juice
  • ½ cup beef or vegetable broth
  • ¼ cup balsamic vinegar
  • 1 tbsp cornstarch + 2 tbsp water
  • Optional garnish: pomegranate arils
  1. Place all meatball ingredients in a large bowl - ground pork through black pepper. Mix well to combine. Shape into 20-24 (1-inch) meatballs.
  2. Heat oil in a large skillet over medium-heat. Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.
  3. Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze. Add broth and vinegar. Stir to combine. In a smaller bowl, combine cornstarch and water; mix well. Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps. Place meatballs back in pan.
  4. Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through. Top with fresh mint and pomegranate arils, if desired.
Nutrition Information
Serving size: 3 meatballs Calories: 250 Fat: 11.5 gm Saturated fat: 4 gm Carbohydrates: 20 gm Sugar: 7.5 gm Sodium: 158 mg Fiber: 1.5 gm Protein: 17 gm Cholesterol: 80 mg
Recipe by Dishing Out Health at