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Pomegranate-Glazed Turkey Meatballs

Total Time

Prep: 30 min. Cook: 10 min.


3 dozen

A splash of pomegranate juice turns ordinary meatballs into something extraordinary. I love the sweet lightness of the glaze combined with the ground turkey, herbs and spices. —Danielle D'Ambrosio, Brighton, Massachusetts
Pomegranate-Glazed Turkey Meatballs Recipe photo by Taste of Home


  • 1 large egg, beaten
  • 1/2 cup soft bread crumbs
  • 1/2 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic salt
  • 1-1/4 pounds ground turkey
  • 3 cups plus 1 tablespoon pomegranate juice, divided
  • 1/2 cup sugar
  • 1 tablespoon cornstarch


  1. In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
  2. Divide between two ungreased 15x10x1-in. baking pans. Bake at 375° for 10-15 minutes or until a thermometer reads 165° and juices run clear.
  3. Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened.
  4. Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.

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