Pomegranate Glazed Turkey Meatballs (Print View)

Tender turkey meatballs with tangy pomegranate glaze, ideal as appetizers or a standout Mediterranean-inspired main.

# Components:

→ For the Meatballs

01 - 1 lb ground turkey
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp ground cumin
08 - 0.5 tsp ground coriander
09 - 0.5 tsp salt
10 - 0.25 tsp black pepper
11 - 2 tbsp olive oil (for frying)

→ For the Pomegranate Glaze

12 - 1 cup pomegranate juice
13 - 2 tbsp honey
14 - 1 tbsp balsamic vinegar
15 - 1 tsp cornstarch mixed with 1 tbsp water
16 - Pinch of salt

→ Garnish

17 - 0.25 cup pomegranate seeds
18 - 2 tbsp fresh parsley, chopped

# Directions:

01 - In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, parsley, cumin, coriander, salt, and pepper. Mix until just combined; avoid overworking.
02 - Shape the mixture into 1-inch meatballs and set aside on a plate.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook, turning, until browned on all sides and cooked through, approximately 8–10 minutes total. Remove and keep warm.
04 - In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and a pinch of salt. Bring to a boil and simmer until reduced by half, approximately 8–10 minutes.
05 - Stir in the cornstarch slurry and cook, whisking, until the glaze thickens, about 1–2 minutes. Remove from heat.
06 - Add the cooked meatballs to the pan with the glaze, tossing gently to coat evenly.
07 - Transfer to a serving platter and garnish with pomegranate seeds and chopped parsley.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients and ready in under an hour
  • Works beautifully as an appetizer or main course
  • Light and wholesome yet totally satisfying
  • Pomegranate glaze brings a sweet tangy twist that always gets compliments
02 -
  • Select turkey that is fresh and never frozen if you can and always check for bright red juices and a clean aroma.
  • Packed with protein and lighter than beef meatballs
  • Great for meal prep and the glaze stays silky for days
  • Dairy-free and easy to make gluten-free
03 -
  • I learned after a few attempts that the key to even browning is not to overcrowd your skillet—work in batches if needed for the perfect sear.
  • Also always use fresh parsley for garnish because the color and aroma really wake up the glaze.
  • When reducing the glaze do not rush it—letting it bubble down slowly ensures a rich shiny finish that clings beautifully to every meatball.

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