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, MA
PREP: 30 MIN. • COOK: 10 MIN. • MAKES: 3 DOZEN
1 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 the cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until sauce is thickened.
4. Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.