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Beef and Bulgur Meatballs in Pomegranate Sauce

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Servings: 8 servings
Course: Appetizer
Ingredients Method Notes

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

Method
 

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

Notes

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