Pomegranate-Glazed Turkey Meatballs Recipe
The tart-sweet tang of pomegranate glaze adds lip-smacking contrast to these savory gluten free meatballs by GFF recipe developer and tester Eric Lundy. For easy service, provide toothpicks.
Pomegranate-Glazed Gluten-Free Turkey Meatballs
These gluten free meatballs have exceptional savory-tangy contrast thanks to its luscious pomegranate glaze.
FOR THE MEATBALLS:
- 1 pound ground turkey thigh meat
- 1/3 cup finely chopped shallot
- 2 garlic cloves crushed through a press
- 1 egg slightly beaten
- ½ cup finely chopped fresh herbs such as Italian parsley, mint, dill, or a mixture of all, plus extra leaves for garnish (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/3 cup gluten-free panko breadcrumbs Kosher salt and freshly ground pepper
FOR THE GLAZE:
- 6 tablespoons pomegranate molasses
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon ground allspice
- 1 bay leaf
- 2 tablespoons olive oil plus more if needed
In a medium bowl, combine all the meatball ingredients, using 1-1/2 teaspoon salt and 1/4 teaspoon pepper. Use your hands to gently, thoroughly combine.
Using wet hands, form heaping tablespoons of the mixture into 26 balls, about 1-1/2 inches in diameter, and place them on a plate. Set aside.
Make the glaze: In a small sauté pan or pot, combine the pomegranate molasses, balsamic vinegar, allspice, bay leaf, and 1/4 cup water. Bring to a boil over medium-high heat, then reduce the heat to a simmer, and cook, uncovered, until the glaze reduces to semi-thick syrup, 15 to 20 minutes. Remove from the heat, discard the bay leaf, and set aside.
Meanwhile, heat the oil over medium heat in a large skillet. Working in batches to avoid overcrowding, brown the meatballs, lightly shaking the skillet occasionally to roll the balls and cook all sides, 4 to 5 minutes. Turn the heat down to lowest setting, cover, and cook through, 3 to 5 minutes. Remove the meatballs to a plate.
Pour off excess fat from the pan and discard. Return the meatballs to the pan, add the glaze, and stir to coat. Serve on a warm platter with picks on the side. Garnish with herb leaves, if desired.
Photography Christine Han
I have never seen pomegranate molasses. Where did you find this condiment?
The recipe sounds delicious!
You can find it in many speciality grocers, including some Whole Foods. Check it out here. It’s yummy.
If your grocery store has a Middle Eastern section, I’ve often found it there
I made these meatballs, followed the recipe exactly, and found the sauce to be beyond “too tangy.” Is it just my tastebuds? There was definitely something “off” about the sauce.
I was disappointed with this recipe. Your recipes are usually delicious. I didn’t care for the amount of cumin that was called for and the sauce was too tart (and I love tart). Maybe some changes could improve this recipe. What else am I going to do with the pomegranate molasses. ?
I’m so sorry it disappointed you, Gail. Sigh. Thanks for the feedback. We’ll review the recipe. Meanwhile, for pomegranate molasses, how about: adding it to salad dressings or iced or hot tea or using it as a meal glaze?