Beef and Bulgur Meatballs in Pomegranate Sauce

By Jamie Vespa

Mini cocktail meatballs amped up with whole grain bulgur, enriched with herbs and spices, and tossed in a luscious pomegranate balsamic sauce. Whether you're entertaining guests, or simply feeding the family, kick off the festivities with this elegant and crowd-pleasing holiday appetizer.

Ingredients

• 1 tbsp canola oil
• 1/2 lb ground pork
• 1/2 lb 90% lean ground beef
• 1 cup cooked and cooled bulgur
• 1 egg
• 1/4 cup fresh parsley (finely chopped)
• 3 tbsp fresh mint (finely chopped, plus more for garnish)
• 1 shallot (minced)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika
• 1 tsp coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup 100% pomegranate juice
• 1/2 cup beef or vegetable broth
• 1/4 cup balsamic vinegar
• 1 tbsp cornstarch + 2 tbsp water
• 1 tbsp cornstarch + 2 tbsp water
• Optional garnish: pomegranate arils

Instructions

1. 1

   Place all meatball ingredients in a large bowl - ground pork through black pepper. Mix well to combine. Shape into 20-24 (1-inch) meatballs.

2. 2

   Heat oil in a large skillet over medium-heat. Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.

3. 3

   Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze. Add broth and vinegar. Stir to combine. In a smaller bowl, combine cornstarch and water; mix well. Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps. Place meatballs back in pan.

4. 4

   Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through. Top with fresh mint and pomegranate arils, if desired.