Monday, November 15, 2010

Fancy Pants App: Pomegranate Glazed Meatballs

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When you invite your family over for a party, you can practically guarantee who will be early and who will be late, right?  Well, in my family it's no exception.  Like I said, K, came and helped us set-up and get lots of pomegranates ready!  I had all my appetizers in the oven just warming, waiting for guests to arrive.  Because this POM Party could also win John and I a little getaway, I wanted to make sure all my pictures were just perfect.  I took a lot of plated pictures before guests arrived because I didn't want to be fussing around when everyone was trying to enjoy themselves. 

In fact, I invited to the party two of my best friends, and two ladies who are spectacular picture-takers!  So it was "hi, you're invited for dinner...please bring your camera"!  One of my best friends, R, is also a vegetarian so I tried to make enough on the menu for her (you'll see tomorrow).  There are lots of pomegranate recipes out there paired with meat, but on the POM Wonderful website, there is a whole vegetarian section! 
I don't usually think about pomegranates and meatballs but boy was I glad I did.  After the Red Curry Thai Meatballs, I have had a thing for them!  They're also a great addition to a plate of appetizers.  Stick some toothpicks in them and go!  Also, the Pomegranate Glaze went well on just about everything I made that night.  In fact, after everyone had left, I definitely saw John stick a pretzel in the glaze!  It was a delicious sweet, but not too sweet, glaze.  I doubled the recipe you'll find below and it made enough to lightly cover dishes from sweet to savory.
I'm actually pretty proud to say this was one of my shots!

Pomegranate Glazed Meatballs
Serves:  8 (24 party meatballs)
1 pound of ground turkey
1/2 cup of breadcrumbs
1 egg
1 tsp. salt
2 tsps. pepper
2 cups of POM Wonderful pomegranate juice
1/2 cup of sugar

Preheat the oven to 350 degrees F.  Combine ground turkey, breadcrumbs, egg, salt and pepper with your hands.  Form into small 1-inch diameter meatballs.  Then, to cook the meatballs, I use this fancy trick.  I place the meatballs on a cookie cooling tray--make sure the meatballs won't fall through!  I start at the edge and put each meatball on a square, I even let them touch.  It's okay.  The cooling tray goes on top of a large cookie sheet (this catches the drippings).  Let them bake about 20 minutes in the oven, until they're brown, and the center is no longer pink.  Meanwhile, in a large skillet over high heat, combine pomegranate juice and sugar.  Stir constantly (this was a John job).  The sauce should reduce by half and be a little sticky.  Remove the meatballs from the oven and let cool.  John and I dipped the meatballs in the sauce.  Then we realized it was easier to just pour the sauce over.  So, in the end, that's what we did.  Serve with toothpicks for easy grabbing!

You could make these really easily as an after-work or after-school snack with frozen meatballs.  Just heat the meatballs up in the microwave while you make the glaze!  Then within 5 minutes, you have an easy and delicious snack.  Or, if you're like me, who freezes her own meatballs, same thing! 

Also, at room temperature, this glaze lasted for hours and hours.  If refrigerated, it hardens up and needs to come back to room temperature in order to be used.  I'd suggest leaving it at room temperature, covered, while you're using it.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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