These Beef Meatballs with Pomegranate Sauce combine sweet and savory flavors for a delicious Middle Eastern dinner everyone will rave about. Serve these meatballs with a hearty grain like barley or farro to soak up the extra sauce.
I adore Middle Eastern cuisine. My birthday is next week, and naturally, when Travis asked me what I wanted for dinner, I requested something Middle Eastern or Mediterranean. That should come as no surprise to you, as I have countless Moroccan, Persian, Israeli, and Greek recipes on this site.
If you love those flavors as much as I do, then you’ll love these Beef Meatballs with Pomegranate Sauce. The pomegranate sauce is not overly sweet, and complements the savory meatballs perfectly.
For the pomegranate sauce, you’ll need pomegranate molasses, a pantry staple I swear by. You can find pomegranate molasses at most grocery stores (often in the ethnic food section) and on Amazon (but it’s more expensive online). If you can’t find it at a store near you, pomegranate molasses is actually very easy to make. You’ll need pomegranate juice and sugar, and I show you how in this blog post. I also include more recipes that use pomegranate molasses at the bottom of this post.
What should I serve with these Beef Meatballs with Pomegranate Sauce?
I like to serve these meatballs with a hearty grain like brown rice, barley, or farro and these Caramelized Roasted Carrots. If serving to guests, a garnish of fresh mint and pomegranate seeds makes a beautiful touch.
Can I make these Beef Meatballs ahead of time?
Yes! These meatballs reheat beautifully. Rewarm them in the oven at 275 degrees Fahrenheit for about 15 minutes. If you plan on making these in advance, garnish with pomegranate seeds and chopped mint only right before serving.
I hope you love these meatballs and pomegranate sauce! Leave a comment below if you try them.
These Beef Meatballs with Pomegranate Sauce combine sweet and savory flavors for a delicious Middle Eastern dinner everyone will rave about. Serve these meatballs with a hearty grain like barley or farro to soak up the extra sauce.
- 1 lb. 90/10 ground beef
- 1/3 cup yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup whole wheat breadcrumbs (can substitute gluten-free breadcrumbs)
- 1 egg
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 cup fresh mint, sliced thinly (+ more for serving)
- 1 teaspoon lemon zest
- 2-3 Tablespoons avocado oil
- pomegranate seeds, for serving
- 2 Tablespoons shallots, minced
- 1 cup chicken broth
- 1/4 cup pomegranate molasses
- 1 Tablespoon maple syrup
- Pinch red pepper flakes
- Pinch paprika
- 2 teaspoons cornstarch
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In a large bowl combine the beef, onion, garlic, breadcrumbs, egg, coriander, cumin, salt, and cinnamon. Mix well to thoroughly distribute the ingredients. Add the chopped mint and lemon zest and stir to combine.
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Roll the meatballs into the size of golf balls and set aside on a large plate or cutting board.
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Heat a large skillet over MEDIUM heat. Once hot, add 1 Tablespoon of avocado oil to the pan. Add half of the meatballs to the pan and sear on one side for about 1 minute. Flip the meatballs and brown on all sides, but do not cook all the way through, about 4 minutes total. Remove the meatballs to a paper towel-lined plate and repeat with the second batch of meatballs. Add additional oil to the pan as needed.
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Remove the second batch of meatballs from the skillet onto the plate and set aside.
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Bring the skillet to MEDIUM-LOW heat. To the leftover oil in the pan, add the minced shallots and cook for 2-3 minutes, until soft, stirring regularly so not to burn. Add the chicken broth, pomegranate molasses, maple syrup, chili flakes and paprika to the pan and bring the heat to MEDIUM-HIGH. In a small bowl whisk the cornstarch with 1 Tablespoon of water, and add the cornstarch mixture to the sauce, stirring as it begins to thicken.
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Add the meatballs to the pan, and toss in the sauce to coat. Cover and simmer in the sauce for 5 minutes. Remove from the heat and serve the meatballs over a grain such as barley, farro, or rice. Garnish with pomegranate seeds and fresh mint.
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You May Also Like:
Muhammara (Roasted Red Pepper Dip)
Fesenjan (Persian Chicken Stew with Pomegranate)
How to Make Pomegranate Molasses
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Amanda Brailsford-Urbina
I used to enjoy a similar dish when I lived in Qatar – this was fabulous. Easy to make and looks fancy for guests. Served with ink naan bread, rice pilaf, hummus, salad.
Rachel (littlechefbigappetite)
Thank you so much for letting me know and taking the time to leave a review!