Cocktail Meatballs with Pomegranate Balsamic Glaze
Appetizer-sized meatballs coated in a beguiling, deeply hued, sweet and sour tasting glaze.
Recipe - Quality Foods
Cocktail Meatballs with Pomegranate Balsamic Glaze
Prep Time30 Minutes
Servings5
Cook Time30 Minutes
Ingredients
1 1/3 cups pomegranate juice
1/4 cup brown sugar
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 tsp finely grated fresh ginger
1 Tbsp + 1 tsp cornstarch
1 1/2 pounds (about 700 grams) lean ground beef
1/3 cup dried breadcrumbs
1 large egg
2 Tbsp milk
1 tsp oregano
1 tsp ground cumin
1 large garlic clove, minced
1/8 tsp ground cayenne pepper
1 tsp salt
freshly ground black pepper, to taste
pomegranate arils (seeds; see Note) and parsley sprigs, to taste, for garnish (optional)
Directions
- Place juice, sugar, vinegar, soy sauce, ginger and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, and simmer 30 seconds. Remove from the heat, cover and set this glaze aside for now.
- Place beef, breadcrumbs, egg, milk, oregano, cumin, garlic, cayenne, salt and black pepper in a bowl and mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll beef mixture into 36 to 40 roughly equal meatballs and set on the baking sheet (see Options).
- Roast meatballs 20 minutes, or until cooked through. Lift meatballs off the baking sheet and set in a 13- x 9-inch or similar-sized baking dish. Pour the glaze over the meatballs and roll them around to coat. Cover meatballs with foil, set back in the oven and cook 10 minutes more. Transfer meatballs to a shallow serving bowl, or enjoy right from the baking dish. Garnish with pomegranate arils and parsley sprigs, if using, and enjoy.
Note: One large pomegranate will yield 1 1/2 or more cups of arils (seeds). Use some for this recipe and refrigerate and save the rest for another use, such as adding to cocktails, salads, other savoury dishes, or simply to snack on.
30 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Directions
- Place juice, sugar, vinegar, soy sauce, ginger and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, and simmer 30 seconds. Remove from the heat, cover and set this glaze aside for now.
- Place beef, breadcrumbs, egg, milk, oregano, cumin, garlic, cayenne, salt and black pepper in a bowl and mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll beef mixture into 36 to 40 roughly equal meatballs and set on the baking sheet (see Options).
- Roast meatballs 20 minutes, or until cooked through. Lift meatballs off the baking sheet and set in a 13- x 9-inch or similar-sized baking dish. Pour the glaze over the meatballs and roll them around to coat. Cover meatballs with foil, set back in the oven and cook 10 minutes more. Transfer meatballs to a shallow serving bowl, or enjoy right from the baking dish. Garnish with pomegranate arils and parsley sprigs, if using, and enjoy.
Note: One large pomegranate will yield 1 1/2 or more cups of arils (seeds). Use some for this recipe and refrigerate and save the rest for another use, such as adding to cocktails, salads, other savoury dishes, or simply to snack on.
