Turkish Inspired Meatball Pomegranate Stew Recipe

I absolutely love this pomegranate Turkish meatball stew because it’s the perfect blend of savory and sweet, with those delicious spices that make every bite feel like a comforting hug. Plus, the pop of pomegranate seeds and toasted pine nuts on top adds a fun texture and a burst of flavor that keeps the dish exciting and Instagram-worthy.

My meatball pomegranate stew, inspired by Turkish cuisine, features juicy ground lamb or beef, but you could also make it with fresh turkey or pork. No matter which meat you choose, you’re going to want to use a lot of aromatic spices—not just for flavor, but also for the health benefits these ancient spices bring.

In the Ottoman Empire, many places in Turkey would have used similar spices in their kitchens, from the palace to the homes of ordinary people.

Ingredients

Lamb or Beef: This provides a rich protein and iron base, plus a depth of flavor that’s hard to beat.

Onion: Provides sweetness and fiber, boosts flavor intensity.

Garlic: Offers aromatic pungency; is an antioxidant.

Parsley: Abundant in vitamins A, C, K, lends vivid, herbal flavor.

Mint: Presents a cool flavor, assists in digesting food.

Juice from the pomegranate: Imparts sweetness and tartness, and is abundant in antioxidants.

Pomegranate molasses: Intensifies tartness, delivers a sweet-and-sour equilibrium.

Pine Nuts: Provide a light crunch, offer healthy fats.

Ingredient Quantities

• 500g ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup mint leaves, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 can (400g) chopped tomatoes
• 1 cup beef or vegetable broth
• 1 cup pomegranate juice
• 1 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1/2 cup pomegranate seeds, for garnish
• 2 tbsp pine nuts, toasted
• Fresh cilantro, for garnish

Instructions

1. In a huge bowl, mix together the ground lamb or beef, onion, garlic, parsley, mint, cumin, coriander, cinnamon, paprika, salt, and pepper. Blend except for the last four or five ingredients and form the mixture into little meatballs.

2. In a large saucepan, set over medium-high heat, warm 1 tablespoon of olive oil. In batches, add the meatballs to the pan; cook until they are browned on all sides. Remove the pan from the heat and transfer the meatballs to a dish, setting them aside until the sauce is ready.

3. In the same frying pan, move the leftover olive oil to a medium heat. Toss in any leftover chopped onion and garlic, and sauté until the onion becomes clear and there is a nice smell coming from the mixture.

4. Blend the diced tomatoes, tomato puree, and beef or vegetable stock. Stir in the pomegranate and pomegranate molasses.

5. Put the meatballs back in the pan. Turn the heat down to low, cover, and let the meatballs simmer for 20–25 minutes. This allows the flavors to meld and the sauce to thicken just enough to coat the meatballs.

6. Seasoning with salt and pepper to taste concludes the culinary process. The sauce may be intensified in flavor if one prefers a thicker consistency by allowing the sauce to simmer without a cover. Alternatively, one may follow the same technique while adding some crushed red pepper to imbue the sauce with a slight warmth.

7. As the stew simmers, toast the pine nuts in a pan without any added fat over medium heat until they’re golden brown, then put them aside.

8. When the meatballs have finished cooking, and the sauce is the right consistency, take the pan off the heat.

9. Stew can be embellished with pomegranate seeds, toasted pine nuts, and fresh cilantro leaves.

10. Serve warm, with a side of couscous or flatbread, for a complete meal. Enjoy your pomegranate Turkish meatball stew!

Equipment Needed

1. Large mixing bowl
2. Knife
3. Cutting board
4. Garlic press or mincer
5. Measuring cups
6. Measuring spoons
7. Large saucepan or frying pan
8. Wooden spoon or spatula
9. Plate or dish for holding cooked meatballs
10. Lid for the saucepan or frying pan
11. Pan for toasting pine nuts
12. Serving dish or platter

FAQ

• What can I use as a substitute for pomegranate molasses?A mixture of equal parts balsamic vinegar and sugar can be used as a substitute.
• Can I use ground turkey instead of lamb or beef?Indeed, ground turkey works but imparts a somewhat different flavor profile.
• Is there a vegetarian option for this stew?Plant-based meat substitutes and vegetable broth can do a fine job of creating a vegetarian version.
• How can I make the stew spicier?Include chili flakes or a touch of cayenne pepper to amp up the heat.
• Can I prepare this stew in advance?Certainly! It can be prepared the day before and rewarmed, which might even improve the flavor.
• What should I serve with this stew?It goes well with couscous, rice, or crusty bread.
• How do I store leftovers?An airtight container in the refrigerator is where you should keep it if you want to use it within three days. For anything beyond that, you should freeze it.

Substitutions and Variations

Lamb or beef, ground: For a lighter version of this dish, use ground chicken or turkey.
Parsley, fresh: This is excellent to use, but in a pinch, try one of these substitutes. Cilantro: It will lend a different flavor in terms of herbaceousness, but that’s not a bad thing. Similarly flavored herbs: Use herbs like chervil or dill, which are slightly different but work beautifully in terms of flavor.
Pomegranate molasses: For a similar sweet and tangy flavor, use balsamic glaze.
Pine nuts: Substitute with chopped almonds or walnuts for a different nutty texture.
Cilantro, fresh: If you don’t have any on hand, a more abundant parsley supply can stand in for this herb and add its own deliciousness to the dish.

Pro Tips

1. For extra flavor, allow the meatball mixture to rest for about 30 minutes in the refrigerator before forming into balls. This helps the spices and herbs blend into the meat.

2. When forming the meatballs, wet your hands with a bit of water or oil to prevent the mixture from sticking and to create smooth, uniform balls.

3. For a more robust sauce, consider using fire-roasted canned tomatoes or a touch of red wine in the sauce to enhance the depth of flavor.

4. Toast the spices (cumin, coriander, cinnamon, and paprika) in a dry pan for a minute before adding them to the meat mixture. This intensifies their aroma and brings out their subtle flavors.

5. Garnish with freshly grated lemon zest along with cilantro for an extra citrusy brightness that complements the rich flavors of the stew.