If you are a fan of meatballs, you should absolutely try my sweet and sour meatballs in pomegranate sauce recipe!
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 and for that reason I have a myriad of cookbooks! I was really lacking some imagination so I grabbed “Please to the Table” by Anya Von Bremzen and John C. Welchman; a book that gives a brilliant overview of the food eaten in the former Soviet Union.
The recipe for Spicy Meatballs in Pomegranate Sauce came from the Central Asian region of the former USSR and I had it bookmarked for ages. 
The recipe I am sharing with you is adapted by me according to my taste but inspired by Anya von Bremzen.
How do I make sweet and sour meatballs
I used the combination of both extra lean beef and pork instead of lamb, and added sumac, cayenne pepper and fresh cilantro to the meat mixture to make it spicier. I substituted breadcrumbs for oats. I also completely changed the pomegranate sauce recipe.
What made it absolutely outstanding for me is pomegranate molasses. Thick, fragrant and gloriously tangy reduction of pomegranate juice, an ingredient I learned about from Yotam Ottolenghi.
It’s readily available in supermarkets all over the UK. If you can’t find pomegranate molasses you can substitute it with a combination pomegranate juice and balsamic vinegar reduced to a thick consistency.
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 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!
Ingredients
For the meatballs
- 1 lbs extra lean ground beef
- 1 lbs extra lean ground pork
- 1 onion processed in a food processor with 2 tbsp of water or grated
- 1 egg large
- 1/3 cup oats
- 1/2 tsp ground allspice
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp sumac optional
- 2 tsp dried mint
- 2 tbsp chopped cilantro
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tbsp oil for frying
For the Pomegranate sauce
- 1/2cup/125ml Pomegranate molasses
- 2 cups/500 ml beef or chicken stock
- 2 tbsp brown sugar
- 1 tbsp cornstarch + 2 tbsp water
- 1/2 tsp chilli flakes
- 1/2 tsp paprika
- 1/2 tsp sumac
- pomegranate seeds from 1/2 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 sprinkles with the remaining pomegranate seeds and chopped fresh mint leaves.
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!
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.
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 ..
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!
This is a savory Iranian recipe.
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.
Pomegranate molasses is available at Middle Eastern stores.
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.
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!
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
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
Everything you make looks so delicious! Lucky people that get to be at dinner at your house!
Thank you so much, Jaclyn! You are too sweet. 🙂
Looks very interesting. What did you serve it with?
I served these meatballs with couscous, Lana.
These look beautiful! I never tried pomegranate molasses but I’m sure it’s a tasty addition to these meatballs!
Doesn’t this look great?!! I love it!! It looks so beautiful and healthy and nourishing!! Your kids must’ve loved em!! YUM!
So pretty with the pomegranate! Great flavours and perfect served with couscous.
Absolutely! Thank you, Jennifer!
That pomegranate sauce sounds so good, love these meatballs!
Thank you, Laura! It’s hard to miss with any recipe when pomegranates are involved! 🙂
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.
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!
Does it reheat well if you prepare the day before? And can you freeze them afterwards?
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.