Beef and Bulgur Meatballs in Pomegranate Sauce
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.
Servings: 20 -24 meatballs
Ingredients
- 1 tbsp canola oil
- 1/2 lb ground pork
- 1/2 lb 90% lean ground beef
- 1 cup cooked and cooled bulgur
- 1 egg
- 1/4 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
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup 100% pomegranate juice
- 1/2 cup beef or vegetable broth
- 1/4 cup balsamic vinegar
- 1 tbsp cornstarch + 2 tbsp water
- Optional garnish: pomegranate arils
Instructions
- Place all meatball ingredients in a large bowl - ground pork through black pepper. Mix well to combine. Shape into 20-24 (1-inch) meatballs.
- 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.
- 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.
- 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
Serving: 3g | Calories: 250kcal | Carbohydrates: 20g | Protein: 17g | Fat: 11.5g | Saturated Fat: 4g | Sodium: 158mg | Fiber: 1.5g | Sugar: 7.5g