Pomegranate meatballs and almond sauce

[donotprint]If pomegranate is not a fruit related to the holidays, it should be. Just open one and look at the beautiful color of its seeds, not to mention that this is the time of the year where you can find them fresh. For a long time the only way I used to eat pomegranate was on chiles en nogada or drink it as juice. But now I am exploring more interesting ways to eat this delicious fruit. And now, I proudly present to you this dish that was so freaking delicious and looks so festive in accordance to the holiday season. If you happen to make this, please, please write to me with your comments, opinions and criticism. I’d really love to hear what you guys think about it.[/donotprint]

Pomegranate meatballs with almond sauce
Makes 4-6 servings

For this recipe you will need:

  • 1 pound ground meat (I always use ground turkey)
  • 1 cup pomegranate seeds
  • 2 eggs
  • 1/2 cup cornmeal
  • 1 TBSP chopped fresh parsley
  • 1/2 onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp ground oregano
  • 1/2 tsp ground nutmeg
  • cooking oil
  • 1 cup almonds (blenched work better)
  • 4 oz cream cheese
  • 3/4 cup skim milk
  • salt and pepper to taste
  • 1/2 pound cooked spaghetti


  1. In a large bowl mix meat, pomegranate seeds, eggs, cornmeal, parsley, onion, garlic, oregano, nutmeg and salt and pepper to taste very well. Form 2″ (approx.) meatballs and fry until brown and thouroughly cooked, about 5-7 minutes each side. You may bake them, instead.
  2. Blend together almonds (I didn’t use blenched almonds that’s why the sauce in the picture is a little bit brown), cream cheese and milk until you get a smooth sauce. Pour in a medium pot and place on low heat. Stir constantly until it starts to boil. Add salt and pepper to taste.
  3. Serve meatballs and sauce over a bed of cooked spaghetti al dente and garnish with pomegranate seeds and chives.


[donotprint]This is a very simple and inexpensive dish that doesn’t require much preparation and the taste was just amazing. In Mexico some people prepare spaghetti for the Xmas eve dinner so for me this is a very Xmasy dish. That’s why I took that very festive picture of the dish. I really hope you enjoy this dish and am looking forward to reading your comments.

In another topic. I wrote a post on my other blog about the lighting I use for my food pics. We have always been told not to use a flash for food photography, but my advice to you is: ALWAYS USE A FLASH! LOL

¡Buen provecho!

I am sending this recipe to the following events. Please click on the badges to find out more:

This week this event is hosted by Mary of Baking Delights



  • Oh Ben! This is very creative and looks so delicious!

  • Looks wonderful Ben. What a creative use of pomegranate!

  • This looks amazing. I will make it for my houseguests later this week and let you know what they say. Yum, Im hungry for some now!

  • What an original dish. I mailed your package this morning.

  • Ben this looks amazing! Such a great photo, and wow, what a creative recipe!

  • Sure looks gorgeous! Sounds like you’re on a pomegranate-almond roll ;). You know, pomegranate is actually related to winter holidays were I live.
    Thanks for sharing it with the Original Recipes gang!

  • It looks as if those Christmas lights have spilt over on your plate…. good stuff!!!

    I use pomegranate pips tonight as well, will post later!

  • I’ll be passing this recipe along to my mom. She has two dying pomegranates and needs a way to use them! The almond sauce sounds really good.

  • Ben, this looks delicious. It is highly reminiscent of one of my favorite Iranian dishes, Fesenjoon. I can already tell that I’ll like this one just as much.

  • Ben this sounds very interesting especially having the pomegranate in the minced meat. The picture is also fantastic and thanks for all your advice about the lightening.

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