# What You'll Need:
→ For the Meatballs
01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ For the Pomegranate Glaze
11 - 3/4 cup pomegranate juice
12 - 2 tablespoons honey
13 - 1 tablespoon balsamic vinegar
14 - 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
15 - Pinch of salt
→ Garnish
16 - 1/4 cup pomegranate arils
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped parsley, cumin, paprika, salt, and black pepper. Mix gently until just combined; avoid overworking the mixture.
03 - Using damp hands, shape the mixture into approximately 20 small meatballs, each about one heaping tablespoon in size.
04 - Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides, approximately 4 minutes. Transfer the seared meatballs to the prepared baking sheet.
05 - Bake the meatballs in the preheated oven for 10–12 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached.
06 - Concurrently, in a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and a pinch of salt. Bring to a simmer over medium heat. Reduce the mixture by half, then whisk in the cornstarch slurry. Continue to simmer until the glaze thickens, about 1–2 minutes.
07 - Toss the baked meatballs in the warm pomegranate glaze until they are thoroughly coated.
08 - Serve the glazed meatballs garnished with pomegranate arils and chopped fresh parsley.
