Pomegranate BBQ Meatballs

Molly Hagler Molly Hagler
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Delicious main course that is great for Rosh Hashanah and any meal! It freezes well, too.

4
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Meatballs

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Mix together the ground beef, garlic powder, onion powder, salt, pepper, two tablespoons BBQ sauce, one tablespoon pomegranate molasses, egg and panko crumbs.

  3. Form meatballs and place on a greased baking sheet. Cook at 400 degrees Fahrenheit for 20 minutes.

  4. Remove the meatballs from the baking sheet and place in a nine- by 13-inch pan. Lower oven temperature to 350 degrees Fahrenheit.

  5. Mix together one cup BBQ sauce and three-fourths cup of pomegranate molasses. Pour over the meatballs and bake at 350 degrees for 10 minutes.

Notes:

These freeze really well. Freeze just after pouring the sauce over the meatballs. Defrost in the fridge overnight and heat at 350 degrees for 15 minutes.

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1 Comment

Adina •

These came out delicious! I served it to a crowd on Rosh Hashana as an appetizer, served over wild rice. It was very popular!