Recipe by My Kosher Recipe Contest

Pomegranate Raspberry BBQ Meatballs

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

30 Minutes

No Diets specified

Submitted by Rachel Gibbs


Sweet & savory meatballs taken to another level.

These are perfect for a weeknight dinner or fancy enough for Shabbos or even a yuntif meal. Sure to please kids & adults of all ages.

The meatballs work either baked in a 350F degree oven on a cooling rack for 25-30 minutes or on the stove top.

We love to eat these with quinoa or cauliflower rice but would be great with couscous too.



  • 1-2 lb ground beef or turkey

  • 2 tsp paprika

  • 1 tsp garlic

  • 1/4 tsp salt

  • 1/4 pepper

  • 1/4 c water


  • 1 and 1/2 c bbq sauce (any variety you like)

  • 1/4 c raspberry preserves

  • 2 tbsp pomegranate concentrate (or pomegranate juice)

To Serve

  • Pomegranate arils for topping


Prepare the Meatballs


If baking in the oven, preheat to 350 degrees. If cooking on the stovetop, let pot preheat on med-high.


Put ground beef and spices (paprika, garlic, salt, pepper) in a bowl, mixing well enough to combine but careful not to overmix or the meatballs will become tough. Scoop or roll meatballs and place them into the pot. Let each cook for 1-2 mins per side to sear, depending on the size of your pot multiple batches might be necessary.


While the meatballs are searing, combine all sauce ingredients into a bowl and mix well.


Once the meatballs are finished searing, use 1/4 c of water to deglaze the pan and then put the meatballs back into the pot. Pour the sauce over it. Lower the temperature to a simmer and cover for 25-30 minutes, stirring occasionally. If the sauce appears too thick, add another 1/4 c of water to thin it out.

Pomegranate Raspberry BBQ Meatballs

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