Beef and Bulgur Meatballs in Pomegranate Sauce

Course Appetizer
Servings 8 servings


  • 1 tbsp canola oil
  • 1/2 lb ground pork
  • 1/2 lb 90% lean ground beef
  • 1 cup cooked and cooled bulgur
  • 1 egg
  • 1/4 cup fresh parsley finely chopped
  • 3 tbsp fresh mint finely chopped, plus more for garnish
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup 100% pomegranate juice
  • 1/2 cup beef or vegetable broth
  • 1/4 cup balsamic vinegar
  • 1 tbsp cornstarch + 2 tbsp water
  • Optional garnish: pomegranate arils


  • Place all meatball ingredients in a large bowl – ground pork through black pepper. Mix well to combine.
  • Shape into 20-24 (1-inch) meatballs.
  • Heat oil in a large skillet over medium-heat.
  • Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.
  • Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze.
  • Add broth and vinegar. Stir to combine.
  • In a smaller bowl, combine cornstarch and water; mix well.
  • Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps.
  • Place meatballs back in pan.
  • Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through.
  • Top with fresh mint and pomegranate arils, if desired.


This recipe was provided by Jamie Vespa from Dishing out Health, as part of the Healthy Aperture blogger partnership.

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