At the rate I’m going, I may end up with a website that’s 90% meatballs! I can’t say I would be mad at that! I love coming up with creative ways to make a meatball. My favorite dinner from my childhood is Hungarian Goulash, so I thought I would try those spices in a meatball with the addition of a D to the LISH pomegranate glaze. It did not disappoint! Paired with some fluffy jasmine rice, pickled red onions and some crunchy pomegranate seeds, then finished off with some fresh mint, this bowl was pure pomegranate perfection!
Pomegranate Glazed Hungarian Meatball Bowls
4
servings15
minutes30
minutesIngredients
*For the Meatballs*
1 lb 1 Lean Ground Beef
1/4 cup 1/4 Bread Crumb
3 Tbsp 3 Milk
1 Tbsp 1 Sweet Hungarian Paprika
1 tsp 1 Ground Cumin
1 tsp 1 Garlic Powder
1/2 tsp 1/2 Onion Powder
1/2 tsp 1/2 Salt
1/4 tsp 1/4 Pepper
1/4 cup 1/4 Avocado Oil
1/4 cup 1/4 Flour for dusting
*Pomegranate Glaze*
2 cups 2 Pomegranate Juice
*Toppings*
Pickled Red Onion *See Notes*
Minty Yogurt Drizzle *See Notes*
Pomegranate Seeds, Mint, Parsley
Directions
- To begin, preheat skillet on medium/high
- Place all ingredients for meatballs in large bowl and mix well. Form into balls
- Add about 1/4 cup Avocado oil to preheated skillet, dust meatballs in a light coating of flour and add to skillet
- Brown meatballs on all sides and remove to plate
- Discard residual oil and place skillet back on burner. Add pomegranate juice and bring to a rolling boil, deglazing the pan and reducing by about half. Place meatballs back in the skillet. Coat well with sauce and turn burner to medium/low. Place lid on skillet and cook meatballs until internal temp reads 165
- Sauce should be thickened when meatballs are done. To build bowls, add rice, meatballs and toppings. Enjoy!
Notes
- To make minty yogurt drizzle, add 1 cup yogurt in a blender with 1/4 cup fresh mint leaves and a pinch of salt and coriander. Blend until smooth and drizzle on meatballs
- To make pickled red onions, slice one large red onion and place in a container or jar with a lid. Add 1/2 cup apple cider vinegar, 1/2 cup water and 1 Tbsp sugar. Mix well and place in the fridge until ready to use. Pickled red onions last about 1 week in the fridge.