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Sticky Pomegranate Meatball Bowls
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5 from 2 votes

Sticky Pomegranate Meatball Bowls

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people

Ingredients

For Squash:

  • 2 medium delicata squash (or one acorn squash)
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For Meatballs:

  • 2 lbs. lean ground beef
  • 1 tsp freshly grated ginger
  • 1/4 cup freshly chopped cilantro leaves
  • 1/4 cup freshly chopped green onion (white and light green parts preferably)
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cloves garlic, chopped
  • 2 tbsp avocado oil
  • 1/2 tsp toasted sesame oil

For Sauce:

For Serving:

Instructions

First, Get the Squash in the Oven:

  • Preheat oven to 425 degrees F.
  • Cut squash in half lengthwise and using a spoon, scoop and discard the seeds. Slice squash into 1/4-inch slices. Place squash on a baking sheet and drizzle with the oil and add salt and pepper. Toss until evenly coated. Transfer to the preheated oven and cook until fork-tender; about 15 minutes.

Meanwhile, make the Meatballs:

  • In a large bowl, combine the ground beef, ginger, salt, pepper, cilantro, green onion and garlic. Using your hands, mix the meat until well combined. Roll into 2-inch round meatballs and set on a clean plate.
  • In a large skillet, heat olive and toasted sesame oil over medium-high heat. When hot, drop meatballs into the skillet and cook until just cooked through and golden brown on all sides, 2-3 min per side. (You may need to do this in two batches depending on the size of your skillet.) Transfer browned meatballs to a paper towel lined plate and continue until all the meatballs are done.
  • Pour off all remaining fat in the skillet except about one tablespoon. Place back onto stovetop and reduce to medium heat.
  • In a small bowl, whisk coconut aminos, fish sauce, chili flakes, rice vinegar, POM POMS Fresh Pomegranate Arils, juice and arrowroot.
  • Pour sauce mixture into the skillet with remaining fat and bring to a simmer; sauce should immediately thicken. While whisking pour in the broth so that the sauce thins out to a better consistency, but is still thick. Nestle the cooked meatballs in the sauce and let simmer for 3-5 minutes to reheat the meatballs and coat them in the sauce.

Serve it up:

  • To serve, divide rice, squash and meatballs amongst 4 bowls. Spoon extra sauce over it all. Garnish with POM POMS Fresh Pomegranate Arils and sliced scallions. Enjoy!