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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.
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 in 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.
It’s the pomegranate that updates this sauce with a much more complex and sophisticated flavour we knew nothing about back in the 80s. And as much as I love pineapple chunks and ketchup, you won’t find any here!
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.
But 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 Notes
- 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. Fat will add more flavour, so it all depends on what your priorities are.
- If you can’t find This is an affiliate link.pomegranate molasses you can substitute it with a combination This is an affiliate link.pomegranate juice and balsamic vinegar reduced to a thick consistency.
- Breadcrumbs can be substituted for oats.
Serving suggestions
I love the chance to switch things up every once in a while, and this is a good chance to change the carb from the standard rice and potatoes. Instead, I’m going to suggest couscous, which is a great match for everything these meatballs have to offer. Make sure to get a good pour of the pomegranate sauce!
They’ll also work brilliantly as an appetizer or party food, where you’ll really be able to enjoy just how punchy the sauce is. Serve with a drizzle of sauce.
Storage and leftovers
Meatballs are legendary as a frozen dinner option and can be stored up to 2 months. Meatballs that have been cooked can be cooked again from frozen. Uncooked meatballs need to be defrosted overnight before going in the oven.
If you have any leftovers from your meal, they can be kept in an This is an affiliate link.airtight container in the fridge for 2-3 days. Reheat on the stove top with a splash of water to keep the sauce loose or in a microwave.
Sweet and Sour Meatballs in Pomegranate Sauce
Equipment
- This is an affiliate link.Food processor
Ingredients
For the meatballs
- 450g / 1lb extra lean ground beef
- 450g / 1lb extra lean ground pork
- 1 onion, processed in a food processor with 2 tbsp of water or grated
- 1 egg, large
- 30g / 1/3 cup 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
- 4 tbsp This is an affiliate link.pomegranate molasses
- 500ml / 2 cups 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
- 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 sprinkled with the remaining pomegranate seeds and chopped fresh mint leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂
I am so glad to hear you enjoyed this recipe, Margaret!
Love these, thank you!
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.
I am happy you enjoyed this recipe!
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!
Thank you for your review, Katy!! 🙂
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.