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