Pomegranate Balsamic-Glazed Meatballs

Baked beef meatballs tossed in a glossy POM Wonderful® Pomegranate Juice-balsamic glaze, finished with Pomegranate Arils and sesame seeds

The meatballs bake instead of pan-fry, so all of them cook evenly at once with no batching. The glaze reduces separately on the stovetop, POM Wonderful® 100% Pomegranate Juice and balsamic vinegar down to a thick, glossy coat that clings to the meatballs once they're tossed together.

For the Meatballs:

• 1 lb. ground beef
• 1 large egg
• ½ cup Italian-style breadcrumbs
• 2 cloves garlic, minced
• ¼ cup finely chopped yellow onion
• ¼ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For the Pomegranate Balsamic Glaze:

• ¾ cup POM Wonderful 100% Pomegranate Juice
• ¼ cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• ¼ cup POM Wonderful Pomegranate Arils
• 1 tablespoon thinly sliced scallions
• 1 teaspoon sesame seeds

1. Preheat oven to 400°F.
2. For the meatballs: In a large bowl, add all meatball ingredients and mix until just combined. Roll into 1½-inch balls and place on a parchment-lined baking sheet. Bake for 18–20 minutes, until cooked through and golden brown.
3. For the pomegranate balsamic glaze: Add all glaze ingredients in a small saucepan. Simmer over medium heat for 10–12 minutes, stirring often, until thick and glossy.
4. Add baked meatballs to a large bowl along with the glaze and gently toss to coat. Transfer to a serving dish and garnish with POM Wonderful Pomegranate Arils, scallions, and sesame seeds.

1. Mix the meatball ingredients just until combined. Overworking the meat compacts it, so the meatballs turn dense instead of tender once baked.
2. Roll all the meatballs to the same size, about 1½ inches. Uneven sizes bake unevenly, so some finish before others are cooked through.
3. Simmer the glaze until it coats a spoon, not until it’s syrup-thick. Overreducing turns it sticky and hard once it cools around the meatballs.
4. Toss, don’t stir, once the meatballs and glaze come together. Gentle tossing coats every side without breaking the meatballs apart.
5. Garnish right before serving. Arils, scallions, and sesame seeds lose their crunch and color if added too far ahead.

1. Ground Turkey or Chicken. Either works in place of beef; reduce bake time by 2–3 minutes since leaner meat cooks faster.
2. Spicy Glaze. Add ½ teaspoon crushed red pepper flakes to the glaze while it simmers.
3. Appetizer-Sized. Roll into 1-inch balls instead of 1½ inches for a party platter; reduce bake time to about 14 minutes.
4. Gluten-Free. Swap breadcrumbs for a gluten-free variety or cooked quinoa.

Q: Can the meatballs be made ahead?
‍A: Yes. Bake and refrigerate meatballs up to 2 days ahead; reheat gently in the glaze before serving.

Q: What is a good substitute for ground beef?
‍A: Ground turkey, chicken, or a plant-based ground substitute all work; adjust bake time for leaner proteins.

Q: How is the glaze kept from becoming too thick?
‍A: Watch it closely after the 10-minute mark. It should coat the back of a spoon, not pull away from the sides of the pan.

Q: What should this be served with?
‍A: Rice, mashed potatoes, or a simple green salad all work well alongside the meatballs.

Q: How should leftovers be stored and reheated?
‍A: Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop or in the microwave, covered.

Q: Can this recipe be doubled for a crowd?
‍A: Yes, double all ingredients and use two baking sheets so the meatballs aren’t crowded, which would steam rather than brown them.

Q: Does the glaze work on other proteins?
‍A: Yes, it works well brushed over chicken thighs or a pork tenderloin in the last few minutes of cooking.