Pomegranate-Glazed Turkey Meatballs Recipe

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Pomegranate-Glazed Turkey Meatballs Recipe
Pomegranate-Glazed Turkey Meatballs Recipe photo by Taste of Home
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Pomegranate-Glazed Turkey Meatballs Recipe

Read Reviews
5 1 1
Publisher Photo
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. —Danielle D'Ambrosio, Brighton, Massachusetts
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Pomegranate-Glazed Turkey Meatballs in Taste of Home Christmas Annual Annual 2013, p9

  • 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
  1. 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.
  2. 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.
  3. 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 stir for 1 minute or until thickened.
  4. Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish. Yield: 3 dozen.
Originally published as Pomegranate-Glazed Turkey Meatballs in Taste of Home Christmas Annual Annual 2013, p9

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pudgeman User ID: 7087770 197720
Reviewed Jan. 11, 2014

"I love meatballs and these were great to serve as an appetizer. The pomegranate juice gave them a distinctive flavor. My guests enjoyed them and I will make them again."

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