Name: Sticky Pomegranate Meatball Bowls Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian

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Pomegranate is a great addition to recipes because it adds a pop of color and a sweet burst of flavor perfect for my sticky pomegranate meatball bowls

How to make Sticky Pomegranate Meatball Bowls Recipe

The Defined Dishes

Crawler

Italian

<p>Pomegranate is a great addition to recipes because it adds a pop of color and a sweet burst of flavor perfect for my sticky pomegranate meatball bowls</p>

Medium delicata squash

Avocado oil

Kosher salt

Freshly cracked black pepper

Lean ground beef

Freshly grated ginger

Freshly chopped cilantro leaves

Freshly chopped green onion

Cracked black pepper

Cloves garlic,  chopped

Toasted sesame oil

Coconut aminos

Fish sauce

Crushed chili flakes

Rice vinegar

Pom poms fresh pomegranate arils

Pomegranate juice at the bottom of the pom poms cup

Arrowroot

Beef broth

Scallions,  thinly sliced

Cooked white rice

step 1

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.

step 2

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.

step 3

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.

step 4

Pour off all remaining fat in the skillet except about one tablespoon. Place back onto stovetop and reduce to medium heat.

step 5

In a small bowl, whisk coconut aminos, fish sauce, chili flakes, rice vinegar, pom poms fresh pomegranate arils, juice and arrowroot.

step 6

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.

step 7

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!

step 8