A must-try recipe from dishingouthealth. Serve them with a gorgeous winter salad with pears and arugula, a hearty loaf of fresh focaccia and an assorted cheese platter and you are good to go!


▢1 tbsp canola oil

▢1/2 lb ground pork

▢1/2 lb 90% lean ground beef

▢1 cup #1 fine cooked and cooled bulgur (buy Sunnyland Mills bulgur here)

▢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

▢Optional garnish: pomegranate arils


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.


Serving: 3g | Calories: 250kcal | Carbohydrates: 20g | Protein: 17g | Fat: 11.5g | Saturated Fat: 4g | Sodium: 158mg | Fiber: 1.5g | Sugar: 7.5g