Easy Air-Fryer Meatballs with Sweet-and-Sour Pomegranate Glaze

Method

1. 1

   For the Meatballs: Grate shallots using largest holes of a box grater and transfer to a large bowl. Add panko, and stir to combine; let sit to moisten for 5 minutes. Add beef, pork, egg, salt, cumin, and pepper, and using your hands, mix until just combined, making sure not to overmix.

2. 2

   With wet hands (to keep the meatballs from sticking), form 24 meatballs and transfer to a large plate. (Meatballs should be about 1 ounce each; 1 1/2-inch wide; a scant 4 teaspoons per ball.)

3. 3

   Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Place half of the meatballs in preheated air fryer basket, spacing at least 1/2-inch apart. Cook until browned and an instant-read thermometer inserted into the center of each meatball registers 160°F (71 °C), 6 to 8 minutes, flipping meatballs halfway through cooking time. Transfer to a plate; repeat process with remaining meatballs.

4. 4

   For the Pomegranate-Miso Sauce: While meatballs cook, in a large skillet, whisk together pomegranate juice, ketchup, honey, miso, salt, and pepper until smooth. Bring to a simmer over medium-high heat; reduce heat to medium, and simmer, whisking occasionally, until mixture is thickened into a glossy glaze, 5 to 7 minutes.

5. 5

   When ready to serve, add meatballs to glaze in skillet, and toss to coat. If necessary, reheat meatballs in glaze over medium heat until warmed through. Transfer to a serving plate, sprinkle with mint and pomegranate seeds, and serve.

Nutrition

calories

293 kcal

fatContent

8 g

fiberContent

4 g

sugarContent

27 g

sodiumContent

718 mg

proteinContent

18 g

cholesterolContent

65 mg

carbohydrateContent

39 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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