Pomegranate Balsamic-Glazed Meatballs

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.