Glazed POM Turkey Meatballs With POM Chutney

Preparation

For the Meatballs: Heat the vegetable oil in a sauté pan over medium heat. Add the yellow onions, mushrooms, pancetta, garlic, and salt. Stir to incorporate and cook to render the pancetta and to just soften the onions without any color. Remove from heat and cool.
When cooled, transfer the onion mix to a mixing bowl. Add the soy sauce, panko, green onions, egg, and black pepper; mix to incorporate. Add the turkey meat to the bowl and gently fold the mixture, avoiding overworking the mix. Chill the mixture in the refrigerator for 30 minutes.
Preheat the oven to 400°F.
Shape the cooled meatball mixture into 1-1/2 oz. balls. (Tip: Oil your hands while shaping each meatball to prevent sticking.) Place the meatballs on an oiled sheet pan and cook in the oven for 12 to 15 minutes, flipping the meatballs over halfway through the cooking time to brown both sides.
For the POM Teriyaki Glaze: Mix the cornstarch with 2 tablespoons of water. Add the cornstarch mix and all other ingredients to a pot and bring to a boil, then simmer until the sauce has thickened. Remove from heat.
Add the cooked meatballs to a sauté pan over medium-low heat with the POM teriyaki glaze and toss while reducing the sauce slightly to glaze the meatballs. Transfer to a serving plate and garnish with POM Arils and bias-cut green onions.
For the POM Chutney: Add the POM Juice, rice vinegar, honey, ginger, cranberries, and salt to a saucepan or pot. Bring to a boil, then cook over medium heat until the berries begin to pop and the mixture starts to thicken, about 10 minutes. Adjust sweetness if desired. Remove from heat and set aside to cool.
Once cooled, add the POM Arils and stir to incorporate. Transfer to a bowl and garnish with green onions. Serve with the turkey meatballs.

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