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Pomegranate-Glazed Gluten-Free Turkey Meatballs

These gluten free meatballs have exceptional savory-tangy contrast thanks to its luscious pomegranate glaze.

Servings 26 Meatballs
Author Eric Lundy



  • 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


  • 6 tablespoons pomegranate molasses
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon ground allspice
  • 1 bay leaf
  • 2 tablespoons olive oil plus more if needed


  1. 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.

  2. 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.

  3. 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.

  4. 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.
  5. 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.