Pomegranate Meatballs Appetizers

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Tender, juicy meatballs with ricotta swimming in pomegranate molasses based glaze and topped with fresh pomegranate arils. Make-ahead friendly and kid-approved; the ultimate holiday appetizer!

Course Amuse Gueule, Appetizer, Finger Food, Party Food

Cuisine Christmas, Holidays

Keyword ground meat, meatballs, pomegranate molasse, ricotta

Prep Time 20

Cook Time 20

Total Time 40

Servings meatballs

Calories 68kcal

Author Marie Breton

Ingredients

400 g ground beef or veal
½ onion minced
150 g ricotta cheese
70 g breadcrumb
1 egg
salt and pepper

Pomegranate Sauce

150 ml ketchup
150 ml honey or maple syrup
80 ml pomegranate molasses
2 tbsp brown sugar
1 tbsp balsamic vinegar
salt and pepper

Instructions

Sauté onions in olive oil until tender, about 5-7 minutes. Cool completely.
Mix cooled onions with ground meat and all meatball ingredients. Mix gently with your hands until just combined—don't overmix. Roll the mixture into small balls, about 2-3 cm in diameter, and place them on a parchment-lined baking sheet.
Preheat your oven to 375°F (190°C). Bake the meatballs for 20 minutes until cooked through. Turn on the broiler and broil for 1-2 minutes until the tops are nicely browned and caramelized. Watch carefully to prevent burning.
While the meatballs are baking, combine all the sauce ingredients (pomegranate molasses, ketchup, honey, brown sugar and vinegar) in a large skillet or saucepan. Bring to a simmer over medium heat, stirring occasionally.
Add the baked meatballs to the simmering sauce and gently toss to coat. Let them simmer together for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Transfer to a serving dish and garnish with fresh pomegranate arils, chopped herbs, or sesame seeds if desired. Serve warm with toothpicks.

Video

Notes

For holiday parties: serve in a fondue pot to keep warm. Adding water if the glaze gets too thick.

Nutrition