Turkey Meatballs with Pomegranate Sauce
My turkey meatballs are glazed with pomegranate molasses, flavored with ginger and orange, and ready in less than an hour. A sweet and savory bite guaranteed to be a hit at cocktail hour!
Tested and approved, time and time again!
This recipe is inspired by my Christmas couscous with turkey meatballs. Here’s a shorter, simplified version and just as delicious! I love serving them as an appetizer, and I’ve already made them many times for catered events, where they’re always a hit! Make more than you think: they disappear fast!
You can easily prepare them with the meat of your choice.
Why make this recipe?
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A convivial, practical format for hosting: served with toothpicks, these meatballs become a clean, easy-to-grab bite that’s perfect for sharing. They’re the kind of hors d’oeuvres that always disappear first!
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A flavor combination that impresses guests: the tangy sweetness of pomegranate molasses, bright orange notes, and honey create a perfect sweet-and-salty balance. Add ginger and garlic, and you get a bite that truly stands out.
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Easily adaptable: this base works with just about any ground meat (turkey, chicken, pork, or even beef). Ideal for using what you have on hand or switching things up depending on the occasion.
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A beautiful platter to serve: the glossy glaze, golden-brown meatballs, orange zest, and pomegranate seeds create an instant “wow” effect. It’s the kind of bite that makes your appetizer spread feel more refined and festive.
Add all the ingredients for the meatballs to a large bowl. Mix gently with your hands. Set aside.
For cooking, I highly recommend purchasing a Japanese takoyaki pan. This will ensure that your balls are uniform and perfectly round.
Alternatively, you can bake them in the oven or cook them in a nonstick pan:
Preheat your pan over medium-high heat and add olive oil. Add the balls one by one using a small ice cream scoop. They should cook quickly since they are small, about 2 minutes on each side. The goal is to get a nice color. Set aside.
In another pan, 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 to coat.
Serve on a serving platter with toothpicks.
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Bon appetit and enjoy!
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