Beef and Bulgur Meatballs in Pomegranate Sauce
Beef and bulgar meatballs are always delicious, and a toss of pomegranate gives it an extra kick! This recipe is perfect for your next party platter.

Beef and Bulgur Meatballs in Pomegranate Sauce
Servings 8 servings
Ingredients
- 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
Instructions
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Place all meatball ingredients in a large bowl – ground pork through black pepper. Mix well to combine.
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Shape into 20-24 (1-inch) meatballs.
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Heat oil in a large skillet over medium-heat.
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Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.
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Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze.
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Add broth and vinegar. Stir to combine.
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In a smaller bowl, combine cornstarch and water; mix well.
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Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps.
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Place meatballs back in pan.
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Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through.
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Top with fresh mint and pomegranate arils, if desired.
Recipe Notes
This recipe was provided by Jamie Vespa from Dishing out Health, as part of the Healthy Aperture blogger partnership.