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Pomegranate-Glazed Turkey Meatballs

 Pomegranate-Glazed Turkey Meatballs
A splash of pomegranate juice turns ordinary meatballs into something extraordinary. I love the sweet lightness of the glaze combined with the ground turkey, herbs and spices.
36 ServingsPrep: 30 min. Cook: 10 min.


  • 1 egg, beaten
  • 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic salt
  • 1-1/4 pounds ground turkey
  • 3 cups plus 1 tablespoon pomegranate juice, divided
  • 1/2 cup sugar
  • 1 tablespoon cornstarch


  • In a large bowl, combine the egg, bread crumbs, parsley, salt,
  • paprika, pepper and garlic salt. Crumble turkey over mixture and mix
  • well. Shape into 1-in. balls.
  • Divide between two ungreased 15-in. x 10-in. x 1-in. baking pans.
  • Bake at 375° for 10-15 minutes or until a thermometer reads
  • 165° and juices run clear.
  • Meanwhile, in a large skillet, combine 3 cups pomegranate juice and
  • sugar. Bring to a boil; cook until liquid is reduced to about 1 cup.
  • Combine cornstarch and remaining juice; stir into skillet. Cook and

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Pomegranate-Glazed Turkey Meatballs (continued)

Directions (continued)

  • stir for 1 minute or until thickened.
  • Gently stir in meatballs and heat through. Serve in a slow cooker or
  • chafing dish. Yield: 3 dozen.