I love the flavor of pomegranates! It’s sweet yet bold and super unique; there isn’t a fruit that tastes quite like it. I find that this fruit makes such a stand during the winter because it is one of the few foods that is bright and vibrant amongst a sea of warm and homey flavors. But you turn pomegranates into pomegranate molasses and glaze them over these meatballs, holy cow, your world will change for the better!
As a homage to the holidays, I really wanted to play up the flavor and texture that turkey meat offers that beef just doesn’t have. Though, I know how fickle turkey meat can be with its tendency to be super dry once cooked. To remedy this problem, I wanted to add some ground pork because of the meatiness and fatty content that pork meat inherently has. Nothing like a play on the classic ham and turkey as stars of holiday meals to be the star of these meatballs. Because I used these two meats, I find that these meatballs are lighter in texture and won’t weigh down the stomach so much like beef meatballs do.
I am so in love with this sauce, ya’ll. It’s unapologetic and it is in your face! It really packs a ton of flavor and I find that it’s something that not a lot of Americans have experienced. I love pomegranate molasses as an ingredient because it truly is one of a kind. I love the sweet and astringent taste it carries that seems to transform whatever it is added to. I bake these meatballs with a small amount of glaze on top just to set in the flavor but then I let these babies swim in the glaze before serving because they can really take on the flavor being fresh from the oven.
Please enjoy this recipe as part of your holiday spread for your next party! If you need help with a shopping list and prep list to ease the stress of party planning for this or any of these following recipes, feel free to sign up to receive my FREE Holiday Appetizer Help and it will be in your inbox in a jiffy!
Happy eating everyone!
Additional Holiday Appetizers
- 1 pound ground turkey
- 1 pound ground pork
- 1/4 teaspoon chile flake
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 2 each Eggs
- 1/2 teaspoon saltq
- 3/4 cup pomegranate molasses
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 1/2 ounce ginger
- 1 each cinnamon stick
- 2 each bay leafs
- 1/2 teaspoons black peppercorns
Combine all of the meatball ingredients together until well mixed. To test the seasoning of the meatballs, cook a bit of the mix in a frying pan. Adjust seasonings.
Combine glaze ingredients in a sauce pot and boil until thick.
Preheat oven to 350 and on parchment lined baking sheets. Scoop meatball mix onto baking sheets, making sure to keep some space in between the meatballs so there is even cooking.
Glaze meatballs with about a teaspoon of glaze before placing into the heated oven. Bake for 20 minutes.
Pull meatballs from oven, place on to serving platter, pouring glaze through a strainer, over the meatballs. Garnish with pomegranate seeds and sliced scallions.