# Components:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 0.5 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp ground cumin
08 - 0.5 tsp ground coriander
09 - 0.5 tsp salt
10 - 0.25 tsp black pepper
11 - 2 tbsp olive oil (for frying)
→ For the Pomegranate Glaze
12 - 1 cup pomegranate juice
13 - 2 tbsp honey
14 - 1 tbsp balsamic vinegar
15 - 1 tsp cornstarch mixed with 1 tbsp water
16 - Pinch of salt
→ Garnish
17 - 0.25 cup pomegranate seeds
18 - 2 tbsp fresh parsley, chopped
# Directions:
01 - In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, parsley, cumin, coriander, salt, and pepper. Mix until just combined; avoid overworking.
02 - Shape the mixture into 1-inch meatballs and set aside on a plate.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook, turning, until browned on all sides and cooked through, approximately 8–10 minutes total. Remove and keep warm.
04 - In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and a pinch of salt. Bring to a boil and simmer until reduced by half, approximately 8–10 minutes.
05 - Stir in the cornstarch slurry and cook, whisking, until the glaze thickens, about 1–2 minutes. Remove from heat.
06 - Add the cooked meatballs to the pan with the glaze, tossing gently to coat evenly.
07 - Transfer to a serving platter and garnish with pomegranate seeds and chopped parsley.
