If you are a fan of meatballs, you should absolutely try my sweet and sour meatballs in pomegranate sauce recipe! Flavoursome, spicy meatballs in a thick, fragrant and gloriously tangy reduction of pomegranate juice.
Lovers of pomegranate will want to try a sparkling Pomegranate French 75!
My kids are always begging me to make meatballs for dinner but I’m usually reluctant to oblige. They always seemed so finicky to me. All that rolling and then frying…just the thought of it made me tired.
That being said I also refuse to buy already made meatballs as they always seem to be of the worst quality-too bland and too fatty. Sometimes all you need is a little bit of inspiration.
To find that, I looked into the cuisine of Central Asia. With incredible use of spices, fruit and a genius approach to herbs, it’s a cuisine that deserves a lot more attention.
The recipe came from the Central Asian region of the former USSR and I had it bookmarked for ages.
It all came together so well! The meatballs are juicy and jam packed with flavour, while the pomegranate sauce is luxuriously fragrant. Add a bit of spice and a liberal use of herbs and you have a stunningly good meal!
Meatballs and Sweet and Sour Sauce
For the meatballs I used the combination of both extra lean beef and pork. Sumac, cayenne pepper and fresh cilantro was added to the meat mixture to make it spicier.
If you like sweet and sour sauces, you will fall in love with this pomegranate sauce, that the meatballs are glazed in.
The taste is both nostalgically familiar and excitingly new. It reminds us of sweet and sour dishes we grew up eating but is somehow different.
Pomegranate updates this sauce with a much more complex and sophisticated flavour we knew nothing about back in the 80s.
Another reason to love this recipe is it’s QUICK! I know, friends, I just told you that I always thought that meatball making is a long and tedious business.
However, when I finished I realised that the whole process took me 1 hour from start to finish. I served these meatballs piled on top of fluffy couscous, and you don’t need me to tell you that couscous takes no time at all to prepare!
These meatballs were an absolute hit with the family! You know that moment when dinner conversation ceases and all you hear is the sound of people chewing? Expect that!
Recipe tips and tricks
- Ground lamb can be used instead of beef and pork, and would be closer to a traditional recipe from Central Asia.
- I used lean beef and pork to reduce the calories of this dish, but other varieties with more fat content can be used instead.
- If you can’t find pomegranate molasses you can substitute it with a combination pomegranate juice and balsamic vinegar reduced to a thick consistency.
- Breadcrumbs can be substituted for oats.
- Serve the meatballs over couscous with a side of salad or vegetables.
Sweet and Sour Meatballs in Pomegranate Sauce
Ingredients
For the meatballs
- 450 g /1 lbs extra lean ground beef
- 450 g /1 lbs extra lean ground pork
- 1 onion processed in a food processor with 2 tbsp of water or grated
- 1 egg large
- 30 g / ⅓ cup oats
- ½ tsp ground allspice
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp sumac optional
- 2 tsp dried mint
- 2 tbsp chopped cilantro
- 1 tsp salt
- ½ tsp freshly ground pepper
- 2 tbsp oil for frying
For the Pomegranate sauce
- 4 tbsp Pomegranate molasses
- 500 ml /2 cups beef or chicken stock
- 2 tbsp brown sugar
- 1 tbsp cornstarch + 2 tbsp water
- ½ tsp chilli flakes
- ½ tsp paprika
- ½ tsp sumac
- Seeds from ½ pomegranate
- 1 tbsp fresh mint chopped
Instructions
- Process the onion with 2 tbsp of water in a food processor to a paste or grate it on a grater. In a large bowl combine both meats, onion, egg, spices and chopped fresh cilantro, oats, salt and pepper.
- Form meatballs approximately the size of golf balls. Use a small ice cream scoop to get even sized meatballs. Arrange them on a cutting board and put them in the freezer for 10-15 min to firm up.
- Brown meatballs in batches over medium high heat on all sides in hot oil, they don't need to be cooked all the way through. Remove to a paper towel lined plate. Discard the oil meatballs were browned in and wipe the pan with a paper towel.
- To the same pan add pomegranate molasses, beef or chicken stock, brown sugar and spices. Bring to a boil and simmer until it starts to get thicker, add a mixture of corn starch and water and stir with a whisk to make sure there are not lumps. Add half of the pomegranate seeds to the sauce together with meatballs.
- Simmer for 15-20 minutes shaking the pan once in a while to prevent meatballs sticking until the sauce is thick and syrupy. If your sauce is still thin after the time stated continue simmering until it has the consistency of glaze.
- Serve sprinkled with the remaining pomegranate seeds and chopped fresh mint leaves.
Margaret says
This is my 2nd time making these. This time I doubled the spices in the meatballs, used fresh mint and parsley (didn’t have cilantro) and I used 2 Tbsp cornstarch in the sauce because it was too thin. I also used ground veal and pork because it’s what had on hand. Absolutely delicious. Also nice served over mashed potatoes or rice. I’ll take a look at some of your other recipes now 🙂
Julia Frey (Vikalinka) says
I am so glad to hear you enjoyed this recipe, Margaret!
Janet says
Love these, thank you!
MelisendePF says
Made this for a dinner party and it was a huge hit. Everyone wanted the recipe and one guest said it was the best tasting dish she’d had in a long time. I won’t rate the meatballs themselves because I made several changes to the recipe – basically combining a more authentic Persian style Kufteh-Ye Pesteh-o Anar from Epicurious with this one. That meant adding ground pistachios, breadcrumbs instead of oats, quite a bit of parsley and cilantro, cumin, cinnamon, sumac, etc . However, I made the sauce exactly as written and it was delicious. Make sure not to over brown the meatballs as the additional 20 min. boiling will get them cooked and not dried out. Very good sauce.
Julia Frey (Vikalinka) says
I am happy you enjoyed this recipe!
Katy Ionis says
These meatballs are a knockout – wonderful texture and flavor! My only modifications were fresh mint in the meatballs, I blitzed the oats in the food processor together with the onion, I used 1.5 t sea salt (may up it to 2 next time), and I used 1.5 T brown sugar. I used a cast iron pan and a dutch oven to brown the meatballs to speed it up because they didn’t all fit in one layer and then cooked them in the sauce all together in the dutch oven. I think the pomegranate seeds are best for the aesthetic served on top and next time will skip them in the simmering portion that’s already so amazingly flavorful I don’t think they made a difference. Thank you!
Julia Frey (Vikalinka) says
Thank you for your review, Katy!! 🙂
CDV says
Hi, thank you for sharing your recipe, it sounds and looks amazing.
I must’ve missed something here. I found your recipe under Spicy Meatballs with pomegranate sauce and after I clicked on the recipe, it showed “sweet & sour meatballs with pomegranate sauce”.
In the recipe, the Spicy Meatballs with pomegranate sauce is also mentioned once then it went back to sweet & sour.
Please help this clueless soul, thank you!
Julia Frey (Vikalinka) says
Hi there, it’s the same recipe. The pomegranate sauce creates the sweet and sour taste and the cayenne pepper and paprika make them spicy.
Amber Rogers says
Made this today for dinner .. never used pomegranate molasses before .. using the ice cream scoop as a mould is a brilliant idea .. this recipe was delicious.. also I’ve never managed to do meatballs that didn’t fall apart a bit when cooking until now… Superb quality recipe ..
vikalinka says
Thank you so much, Amber! I have to say pomegranate molasses is one of my favourite ingredients!I have a recipe for winter salad on my site that uses it for a salad dressing. Delicious!
Giti says
This is a savory Iranian recipe.
vikalinka says
Thank you for letting me know, Giti! I actually created this recipe but it was inspired by a dish is also enjoyed in what was the Central Asian region of the former Soviet Union. Not really surprising as it is close to Iran geographically.
Belle Rita Novak says
Pomegranate molasses is available at Middle Eastern stores.
Carla says
This sounds amazing, I am making this tonight! I called some of my local grocers and it seems like they do not have pomogranent molasses- any subsitutue for this? Can I get the Pom juice and reduce? Def not as sweet im sure but trying to see my options as alternatives.
vikalinka says
Hi Carla, I would combine Pom juice with balsamic vinegar (2 cups juice + 1/4 cup balsamic vinegar), then reduce until syrupy. It won’t be exactly the same but close. Let me know how it goes!
S. Sosabowski says
Thank you for all these wonderful recipes!!! My clan are Stick lers for perfection, but this one really held up and did just the trick! Plus – could find all the ingredients at local Market + Garden!!
S
Katie @ Beyond the Clothing says
I actually really like meatballs. I find it exciting to pull a myriad of spices, meats, and dry ingredients to see what I can concoct. I also come for a family that hunts year round so my freezer often offers lots of options (Ground elk, deer sausage, wild boar etc etc).
That pomegranate molasses sounds so divine right now. Thank you for sharing.
xoxo
Katie
Jaclyn says
Everything you make looks so delicious! Lucky people that get to be at dinner at your house!
vikalinka says
Thank you so much, Jaclyn! You are too sweet. 🙂
Lana says
Looks very interesting. What did you serve it with?
vikalinka says
I served these meatballs with couscous, Lana.
Katya @ Little Broken says
These look beautiful! I never tried pomegranate molasses but I’m sure it’s a tasty addition to these meatballs!
Cailee August says
Doesn’t this look great?!! I love it!! It looks so beautiful and healthy and nourishing!! Your kids must’ve loved em!! YUM!
Jennifer @ Seasons and Suppers says
So pretty with the pomegranate! Great flavours and perfect served with couscous.
vikalinka says
Absolutely! Thank you, Jennifer!
Laura (Tutti Dolci) says
That pomegranate sauce sounds so good, love these meatballs!
vikalinka says
Thank you, Laura! It’s hard to miss with any recipe when pomegranates are involved! 🙂
Lucy Parissi says
This looks a-ma-zing!! Love, love, love. Wonderful photos (as ever) those pomegranate seeds look like jewels. Love the sound of the book too.
I do find meatballs a bit of a faff too – but they are very popular in our house.
vikalinka says
They are definitely a big hit with my kids! This recipe is great for adults as well…pomegranates give such an amazing flavour. Thank you, Lucy!
Katy says
Does it reheat well if you prepare the day before? And can you freeze them afterwards?
vikalinka says
Yes the meatballs and the sauce reheat very well, so could be made ahead or frozen. When reheating I would add just a splash of water to the sauce to keep it loose, Katy.