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

Servings

Shop Ingredients

Makes 5 servings

1 1/3 cups pomegranate juice

R.W. Knudsen - Just Pomegranate, 946 Millilitre

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$12.99 was $13.49$1.37/100ml

1/4 cup brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

2 Tbsp balsamic vinegar

FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre

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$5.49 was $5.99$2.20/100ml

2 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

1 tsp finely grated fresh ginger

Not Available

1 Tbsp + 1 tsp cornstarch

Fleischmann's - Canada Corn Starch, 454 Gram

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$4.69 was $4.99$1.03/100g

1 1/2 pounds (about 700 grams) lean ground beef

Canadian - CDN BF B/A Extra Ln Grnd Bf 91% FP, 1 Pound

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$8.30/lb$1.83/100g

1/3 cup dried breadcrumbs

Abigails Kitchen - Original Bread Crumbs, 400 Gram

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$5.19$1.30/100g

1 large egg

Western Family - Large White Eggs, 18 Each

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$7.29$0.41 each

2 Tbsp milk

Dairyland - 2% Milk, Partly Skimmed, 4 Litre

Free with 3450 Points Redeemed

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$5.69$0.14/100ml

1 tsp oregano

Simply Organic - Oregano Leaf, 21 Gram

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$6.99$33.29/100g

1 tsp ground cumin

Simply Organic - Cumin, 65 Gram

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$7.89$12.14/100g

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1/8 tsp ground cayenne pepper

Western Family - Cayenne Pepper, 97 Gram

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$5.49$5.66/100g

1 tsp salt

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

freshly ground black pepper, to taste

Mccormick - Ground Black Pepper, 37 Gram

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$5.49 was $6.19$14.84/100g

pomegranate arils (seeds; see Note) and parsley sprigs, to taste, for garnish (optional)

Parsley - Italian, Fresh, 1 Each

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$2.49

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.