Pomegranate molasses brings concentrated fruit flavor and tartness to a savory glaze. In this recipe, it is combined with tomato paste, olive oil and water, then brushed onto baked beef meatballs. The glaze is added near the end so its flavor stays distinct and the exterior does not darken too early.
Serve the meatballs as a main dish with rice or as a small appetizer with toothpicks. Keep extra glaze separate from any sauce that touched uncooked meat.
Ingredients
Makes approximately 20 small meatballs.
For the meatballs
- 1 pound ground beef
- 1/3 cup finely chopped onion
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the glaze
- 2 tablespoons Nermin Pomegranate Molasses
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 teaspoon tomato paste
- 1 teaspoon honey, optional and only if a sweeter glaze is preferred
Bake the Meatballs
1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment suitable for that temperature.
2. Combine the beef, onion, breadcrumbs, egg, olive oil, cumin, coriander, salt and pepper. Mix only until the ingredients are evenly distributed.
3. Shape into approximately 20 meatballs and place them apart on the baking sheet.
4. Bake for 12 minutes. Meanwhile, whisk the glaze ingredients in a clean bowl.
5. Brush the meatballs with glaze and return them to the oven for approximately 4–7 minutes, until browned and cooked through. Ground beef should reach 160°F in the center according to USDA guidance.
6. Transfer to a clean platter. Drizzle with a small amount of unused glaze if desired; discard any glaze or utensil that contacted undercooked meat.
Balance the Glaze Before Brushing
Taste the mixed glaze before it goes near the meat. Pomegranate molasses is concentrated, so a tablespoon of water and olive oil help it coat the surface. Add the optional honey only after tasting.
For a thinner drizzle, add water by the teaspoon. For a more pronounced tomato note, add another small amount of tomato paste rather than making the glaze overly sweet.
Serving Ideas
For dinner, place the meatballs over rice or bulgur with chopped parsley and a cucumber salad. For an appetizer, arrange them on a platter with toothpicks and serve plain yogurt alongside.
The recipe can also be made with ground turkey, but cooking time may change; poultry must reach 165°F. In either version, use a thermometer rather than color alone to judge doneness.
For more ways to use this pantry ingredient, read our pomegranate molasses cooking guide. Build the glaze with Nermin Pomegranate Molasses.