Lebanese Beef Meatballs in Pomegranate Glaze

Name: Lebanese Beef Meatballs in Pomegranate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); ½ cup (60 g) panko breadcrumbs; ½ medium onion (75 g) small yellow onion, finely minced; 2 clove (10 g) garlic cloves, minced; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tsp (2 g) ground allspice; ¼ tsp (0.6 g) ground cinnamon; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 whole (50 g) large egg; ½ cup (120 ml) pomegranate molasses; ½ cup (120 ml) beef broth; 2 tbsp (30 g) light brown sugar; 1 tbsp (15 ml) extra-virgin olive oil; ¼ cup (40 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

Tender, aromatic beef meatballs infused with Middle Eastern spices and fresh parsley, baked until golden, then finished in a sweet and tangy pomegranate molasses glaze. Allspice, cinnamon, and a hint of garlic create a signature Lebanese flavor profile. Serve warm as an appetizer, in pita bread, or over rice.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 24 meatballs (serves 4 as a main, 6–8 as an appetizer)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 400°F (200°C)
Gather all ingredients at room temperature
Line a large baking sheet with parchment paper or lightly oil it

1
Mix the meatball base
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, minced onion, minced garlic, chopped parsley, ground allspice, cinnamon, kosher salt, and black pepper.
- Crack the egg into the mixture.
- Using your hands, gently mix until just combined—do not overmix, as this makes the meatballs tough.
- The mixture should feel moist and hold together but still have a light texture.
+ Show details− Hide details
Ready when: mixture is evenly combined, no visible streaks of raw beef
Tip: Overmixing develops gluten in the beef, making meatballs dense. Mix just until the ingredients are barely combined.
2
Shape and arrange meatballs
- Lightly brush or oil your prepared baking sheet.
- Using a small ice cream scoop or two tablespoons, divide the meat mixture into 24 balls of roughly equal size and arrange them on the baking sheet in a single layer, spaced about 1 inch apart.
- You can use wet hands to prevent sticking as you roll each one smooth.
+ Show details− Hide details
Ready when: all meatballs are evenly shaped and fit on the baking sheet
Tip: Wetting your hands between shaping prevents the meat from sticking to your fingers, making the process faster.
3
Bake meatballsOven 400°F / 205°C
- Place the baking sheet into the preheated 400°F (200°C) oven and bake for 18–20 minutes until the meatballs are lightly browned on the outside and cooked through.
- The interior should reach 160°F (71°C) when checked with an instant-read thermometer.
+ Show details− Hide details
Ready when: meatballs are light golden brown on the outside; interior temperature reaches 160°F (71°C)
Tip: Rotate the baking sheet halfway through if your oven has hot spots, but this is usually not necessary.
4
Prepare the glaze
- While the meatballs bake, combine the pomegranate molasses, beef broth, and brown sugar in a small saucepan over medium heat.
- Stir gently until the sugar dissolves, about 2 minutes.
- The glaze should smell sweet and tangy.
+ Show details− Hide details
Ready when: sugar is completely dissolved and glaze is smooth and fluid
Tip: Stir constantly to prevent the sugar from caramelizing at the bottom of the pan.
5
Glaze the meatballsOven 400°F / 205°C
- Once the meatballs are baked and cooked through, remove the baking sheet from the oven.
- Carefully pour the warm pomegranate glaze over the meatballs, turning each one gently to coat all sides.
- Return the sheet to the 400°F (200°C) oven and bake for 2–3 minutes until the glaze has been absorbed and the meatballs are shiny and caramelized.
+ Show details− Hide details
Ready when: glaze clings to meatballs and glistens; no pools of liquid on the sheet
Tip: If the glaze seems too runny after 2 minutes, let it bake a bit longer to reduce slightly.
6
Rest and serve
- Let the meatballs rest on the baking sheet for 5 minutes.
- This allows the glaze to set and the meatballs to firm up slightly.
- Transfer to a serving platter and top with pomegranate seeds if using.
- Serve warm as an appetizer, in pita with yogurt, or over rice.
+ Show details− Hide details
Ready when: meatballs have cooled slightly and glaze is sticky and adhered
Tip: Pomegranate seeds add a burst of tartness and texture; scatter them just before serving to keep them fresh.

Good to know

Tips

Pomegranate molasses is tangy and concentrated; if your version is very sour, add an extra tablespoon of brown sugar to the glaze.
For a deeper caramel on the glaze, brush the meatballs lightly with olive oil before the final bake step.
Serve these meatballs in warm pita bread with labneh (strained yogurt), sliced tomatoes, and cucumbers for an authentic Lebanese appetizer.
If making for a crowd, double the recipe; the meatballs freeze beautifully both before and after cooking.

Make ahead

Prepare the meat mixture up to 8 hours ahead. Cover and refrigerate. Shape the meatballs up to 4 hours ahead, cover with plastic wrap, and refrigerate before baking. The glaze can be made up to 3 days ahead and reheated gently.

Storage & reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through, or microwave in 30-second intervals. Freeze cooked meatballs (with or without glaze) for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator and reheat as above.

Substitutions

ground beef (80/20 blend) → ground lamb or a blend of beef and lamb. Lamb is traditional in Lebanese cuisine and will give you a more authentic flavor. Use the same weight.
pomegranate molasses → 1/4 cup (60 ml) pomegranate juice mixed with 2 tbsp (30 g) tomato paste and 1 tbsp (12 g) sugar. This creates a tangier, less concentrated alternative if pomegranate molasses is unavailable. Adjust sugar to taste.
panko breadcrumbs → matzo meal or crushed saltine crackers. Both bind moisture well and create a tender texture; use the same amount.
ground allspice → 1/2 tsp ground cloves plus 1/2 tsp ground nutmeg. These spices replicate allspice's warm, slightly peppery notes.