Boulettes de dinde avec sauce à la pomme grenade

Turkey Meatballs with Pomegranate Sauce

This recipe is inspired by my Christmas couscous and turkey meatballs. Here's the shortened and simplified version - but just as delicious. I love them as an appetizer with a glass of champagne. I served them several times already at catering events - a success each time! Do more than you think, they go fast!!

Makes about 40 meatballs

Ingredients :

  • 3 packets ground turkey (500g each)

  • One-inch piece of ginger, finely grated

  • 3 cloves of garlic, finely grated

  • ½ cup panko

  • 1 egg

  • ½ cup grated parmesan

  • 1 tsp salt

  • 1 tsp pepper

  • 2 tbsp olive oil

  • Chopped fresh mint, for serving

  • Pomegranate seeds, for serving

For the sauce

  • ⅓ cup pomegranate molasses

  • Zest and juice of one orange

  • 1 ½ tsp. honey

  • A pinch of chili flakes

  • A pinch of salt

Steps :

  1. Add all the ingredients for the meatballs in a large bowl. Mix gently with your hands. Set aside.

  2. For cooking, I strongly recommend that you purchase a Japanese pan for takoyaki dumplings. You will get uniform and round meatballs. Otherwise, cooking in the oven or in a non-stick pan is possible!

  3. Preheat your skillet over medium high heat and add olive oil. Add the meatballs one at a time - I like to use a small ice cream scoop. Cooking should be quick since they are small, about 2 minutes on each side. The goal is to get a nice color. Set aside.

  4. In another skillet, add the pomegranate molasses, orange juice and zest, honey and a drizzle of olive oil. Reduce until syrupy, about 5 minutes. Add the meatballs to the sauce and toss well to coat.

  5. Serve on a serving tray with little fancy ''toothpicks'' ;) Top with pomegrate seeds and fresh mint.

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