Meatballs with Pomegranate Glaze Recipe

4 servings


20 minutes


30 minutes

  • 1 Small onion, chopped finely
  • 1 cup Freshly grated Parmesan (plus extra for serving)
  • 1 Bunch Italian Flat Leaf Parsley, chopped (reserve ¼ cup for garnish)
  • 2 tbsp Salt
  • 1 tsp Fresh ground pepper
  • 1 lb Ground beef
  • 1 lb Ground pork
  • 8 Eggs, whisked
  • 1 Loaf of french bread, sliced thinly
  • 1 cup Milk
  • 3 cups Italian bread crumbs
  • 1 cup Raisins
  • 1 cup Hot water
  • 1 cup Pomegranate juice
  • ½ cup Maple syrup
  • 1 tbsp Cornstarch
  • ¼ cup Pomegranate seeds
  1. For the Meatballs: Preheat the oven to 350 if baking in the oven.
  2. Mix the onion, parmesan cheese, parsley, salt, pepper, meat and eggs together.
  3. In another bowl add bread to milk and let it soak for 5 minutes.
  4. Soak the raisins in the cup of hot water for 5 minutes to plump up.
  5. After 5 minutes of soaking the bread, squeeze as much milk out of the bread as you can lightly.
  6. Add bread to meat mixture, by breaking the bread into small pieces while mixing in.
  7. Add bread crumbs and drained raisins and mix well with your hands.
  8. Roll into roughly one inch diameter balls.
  9. These can be made in the oven or in a cast iron skillet. I prefer the skillet but if you have a lot to make and don’t have time to wait use a Silpat lined baking sheet with a cooling rack.
  10. Oven: Place onto a rack over a cookie sheet. We added a silpat baking mat underneath, to help with cleanup. Bake for 30 minutes.
  11. Making the Glaze: Add juice and maple syrup into a small saucepan. Whisk in cornstarch while cold until smooth.
  12. Bring to a boil and then reduce heat to medium low until mixture has thickened.
  13. Once reduced add pomegranate seeds and pour on top of meatballs.
  14. Top with glaze, parmesan cheese, parsley and a pinch of salt and pepper. Serve hot.