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Pomegranate Molasses Glazed Meatballs

These little meatballs are so addictive - and easy to do for a cocktail party. They can all be made ahead and just baked when you are ready. If you want to keep the oven off you can use the grill, just make them burger size and glaze after you have turned them once - The glaze is also fabulous on salmon.. Oh how I love summer cooking!

Makes 18-20 small meatballs


3 tablespoons Hoisin sauce

2 tablespoons pomegranate molasses

2 tablespoons soy sauce

1 tablespoon miso paste

  • Combine the glaze ingredients in a bowl and set aside


1 pound ground chuck

½ cup crispy onions*

1 egg

2 tablespoons sesame seeds

  • Preheat the oven to 400 degrees

  • Combine the ground chuck, crispy onions and egg in a bowl and mix until well combined

  • Line a baking sheet with aluminum foil

  • Form the meatballs with a 1 ½ inch ice cream/cookie scoop and place on the baking sheet

  • Drizzle the glaze over the meatballs and sprinkle with the sesame seeds

  • Bake for 13-15 minutes or until well browned and cooked through

  • Transfer to a platter and serve warm to room temperature

*There are many brands of crispy onions and all vary on additions beyond onions and oil. The classic is French’s Crispy Fried Onions. I found organic “Golden Farms” Crispy Onions at Wegmans.


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