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–+ servings
Spicy Turkey Pomegranate Meatballs simmering in sauce.
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5 from 1 vote

Spicy Turkey Pomegranate Meatballs

These juicy, spicy meatballs make a great appetizer or a meal served over rice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Eastern
Servings: 24 meatballs
Calories: 105kcal
Author: Carolyn Hetke

Ingredients

  • 2 lbs lean ground turkey
  • 1 medium onion minced
  • ⅔ cup oats
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon sumac Optional - see note
  • 1 teaspoon salt
  • ½ tsp black pepper
  • 2 tsps dried mint optional
  • 2 Tbsps vegetable oil for frying

Sauce

  • 1 cup pomegranate molasses
  • 1 cup beef broth
  • 1 cup chicken broth (or omit beef broth and use 2 cups chicken broth)
  • 3 Tbsps brown sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sweet paprika
  • ½ teaspoon sumac optional or substitute lemon zest or lemon pepper

Garnish

  • arils from ½ fresh pomegranate
  • fresh mint leaves chopped optional

Instructions

Meatballs

  • Mix all the meatball ingredients together until well combined.
  • Use a Tablespoon to scoop out meat portion and roll into uniform balls.
  • Heat vegetable oil in a large skillet over medium high heat. Add meatballs so they are in one layer. Do not crowd. Brown in 2 batches. Brown meatballs on all sides. They do not need to be cooked through since they will simmer in the sauce later.

Sauce

  • Transfer browned meatballs to a platter and wipe the pan clean with paper towel.
  • Mix the pomegranate molasses, stock, brown sugar, chili flakes, paprika and sumac together in a bowl and transfer to the skillet. Bring to a simmer.
  • Add the water to the cornstarch to form a paste. Add to the sauce and simmer until it starts to thicken.
  • Add the meatballs back in and simmer 15-20 minutes. Sauce should be syrupy.
  • Garnish with fresh pomegranate arils and mint if using.
  • This recipe makes 24 meatballs if serving as an appetizer. It is also delicious served over rice as a main course.
  • Meatballs in sauce will keep well a couple of days in the fridge. Or freeze, sealed airtight, up to 3 months. Reheat gently and add fresh pomegranate arils and mint just before serving if desired.

Nutrition

Calories: 105kcal | Carbohydrates: 8g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg