Recipe by Samantha Tehrani

Sticky Pomegranate Meatballs

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Meat Meat
Easy Easy
4 Servings


- Soy - Sesame
35 Minutes

The sauce for these meatballs includes a surprise ingredient – pomegranate juice. I love using recipes like this to feed my family a variety of fruits and vegetables. Stir-fries come together in the pan quickly, so the key is to prep all the ingredients in advance. That way, you won’t be stressed about making the sauce or chopping the vegetables when it’s time to add them to the pan.


Sticky Pomegranate Meatballs

  • brown rice, for serving

  • 1 bunch scallions

  • 1/2 pound ground beef

  • 1/2 pound ground chicken

  • 3 cubes Gefen Frozen Ginger, thawed, or 1/2 inch fresh ginger, peeled and grated

  • 2 cubes Gefen Frozen Garlic, thawed, or 2 cloves garlic, minced, divided

  • 1/3 cup plus 2 teaspoons soy sauce, divided

  • freshly ground black pepper

  • 1/3 cup Heaven & Earth Pomegranate Juice

  • 3 tablespoons maple syrup

  • 2 teaspoons cornstarch

  • 1 teaspoon toasted sesame oil

  • 1 (16-ounce) bag sugar snap peas

  • 1 head baby bok choy, roughly chopped

  • pomegranate arils, for serving

  • sesame seeds, for serving


Prepare the Sticky Pomegranate Meatballs


Prepare the brown rice according to package directions. I use a rice cooker.


Separate two of the scallions and chop them finely. Set aside. Chop the remaining scallions into one-inch chunks and set aside.


In a medium bowl, mix together the ground beef, ground chicken, the finely chopping scallions, two-thirds of the ginger, half of the garlic, two teaspoons of the soy sauce, and a dash of pepper until just combined. Form the mixture into meatballs and set aside on a plate.


To prepare the sauce, whisk together the remaining 1/3 cup of soy sauce, pomegranate juice, maple syrup, cornstarch, toasted sesame oil, the remaining ginger, and the remaining garlic until evenly combined. Set aside.


Heat a large sauté pan over medium-high heat. Place the meatballs in the pan, leaving space between each meatball. Using tongs, flip the meatballs periodically to allow them to brown on all sides. Cook for five to seven minutes, until evenly browned.


Add the sauce to the meatballs and cook for two to three minutes, stirring the meatballs to coat, until the sauce has thickened. Add the snap peas, bok choy, and remaining scallions. Cover and simmer for two to three minutes to allow the vegetables to wilt.


Serve over brown rice, sprinkled with pomegranate arils and sesame seeds.


Time Management Tip: I used to avoid meatball recipes, since I always found the process to be tedious – but then I learned to use a cookie scoop. First, use a small cookie scoop to portion the meatballs onto a plate. After you have scooped all your meatballs, go back and give each one a quick roll.


Recipe excerpted with permission from Quick Prep Kosher Cookbook (Rockridge Press, 2022).

Sticky Pomegranate Meatballs

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