Beef and Bulgur Meatballs in Pomegranate Sauce

• Meat

  • 1/2 lb 90% lean ground beef, lean
  • 1/2 lb Ground pork

• Produce

  • 1 cup 100% pomegranate, juice
  • 1 tsp Coriander
  • 2 cloves Garlic
  • 3 tbsp Mint, fresh
  • 1/4 cup Parsley, fresh
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Beef or vegetable broth

• Condiments

  • 1/4 cup Balsamic vinegar

• Pasta & Grains

  • 1 cup Bulgur, cooked and cooled

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Cornstarch
  • 1 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on dishingouthealth.com

Description

Ingredients

• 1 tbsp canola oil
• ½ lb ground pork
• ½ lb 90% lean ground beef
• 1 cup cooked and cooled bulgur
• 1 egg
• ¼ 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
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 cup 100% pomegranate juice
• ½ cup beef or vegetable broth
• ¼ cup balsamic vinegar
• 1 tbsp cornstarch + 2 tbsp water
• Optional garnish: pomegranate arils

Directions

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

Nutrition