Serves:6 | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins
Nutrition per serving:
Calories per serving: 420 | Protein: 23g | Carbs: 18g | Fat: 32g
Ingredients
For Meatballs
- 900 g 85/15 ground beef
- 2 large eggs
- 60 g matzo meal (½ c)
- 1 small onion, grated
- 2 garlic cloves, minced
- 30 g chopped parsley
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For Pomegranate BBQ Glaze
- 180 ml pomegranate juice (¾ c)
- 60 ml ketchup (¼ c)
- 30 ml pomegranate molasses (2 Tbsp)
- 2 Tbsp brown sugar
- 1 Tbsp apple-cider vinegar
- Pinch chili flakes
Instructions
Mix & shape
Combine meatball ingredients; roll 24 balls (4 cm).
Bake
Arrange on parchment; bake 15 min at 200 °C (400 °F).
Glaze
Simmer glaze 5 min to syrup. Brush half over meatballs; return to oven 5 min. Brush again; broil 2 min until sticky.
Serve
Scatter fresh pomegranate seeds and parsley, spoon on extra glaze.
Tip – Make a double batch of glaze; it keeps a week and turns roast chicken or grilled veggies into instant show-stoppers.
