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Sweet and Sour Pomegranate Meatballs with Buttered Barley

These Sweet and Sour Pomegranate Meatballs feature juicy spiced meatballs covered in a glossy sweet and sour pomegranate sauce served on a bed of buttery pearl barley.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

Ingredients
  

Buttered Pearl Barley

  • 3 cups water or stock
  • 1 cup pearl barley
  • ½ tsp salt
  • 3 tbsp unsalted butter cut into cubes

Spiced Meatballs

  • 454g (1 lb) lean ground beef
  • 2 shallots halved and sliced thin
  • 2 cloves garlic minced
  • 1 (1-inch) knob ginger minced
  • 1 egg yolk
  • ½ cup panko breadcrumbs
  • ½ tsp salt
  • 1 tsp five spice powder

Sweet and Sour Pomegranate Sauce

  • 300ml (10 fl oz) pomegranate juice
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp black vinegar
  • 1 tbsp Lao Gan Ma Chili Crisp Sauce*
  • 1 oz Shaoxing wine
  • 2 tbsp cornstarch
  • 2 tbsp water

To Garnish

  • ½ cup pomegranate arils
  • ¼ cup micro greens
  • 2 tbsp toasted sesame seeds

Instructions
 

For the Barley

  • Combine the water, barley, and salt in a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook until tender, about 20 minutes. Let the barley stand for 10 minutes before fluffing with a fork. Keep warm until ready to serve.
  • When ready to serve, add the butter to the barley and toss until the butter melts and coats the barley evenly.

For the Meatballs

  • Preheat the oven to 400°F.
  • Place all of the ingredients in a large bowl and, using a clean hand, mix to combine.
  • Using a tablespoon as a guide, divide and roll the beef mixture into evenly sized meatballs. Transfer the finished meatballs to a baking sheet lined with parchment paper and place in the oven. Bake the meatballs for 15-20 minutes or until firm and evenly browned. Keep warm until ready to serve.

For the Sweet and Sour Pomegranate Sauce

  • While the meatballs are baking, make the sauce. Pour the pomegranate juice, soy sauce, honey, black vinegar, chili crisp, and Shaoxing wine into a small saucepan. Place over medium heat and bring to a simmer.
  • In a small bowl whisk to combine the cornstarch and water. Pour the mixture into the simmering sauce and stir until the sauce thickens and becomes glossy.
  • Transfer the finished sauce to a heatproof jar and set aside until ready to serve.

To Serve

  • Pour a cup of the sauce over the meatballs and toss to coat. Transfer the meatballs to a platter and the remaining sauce to a small bowl.
  • Garnish the meatballs with pomegranate arils, sesame seeds, and microgreens. Serve immediately alongside the additional sauce and the buttered pearl barley.

Notes

*You can find Lao Gan Ma Chili Crisp Sauce online or in most Asian grocery stores. 
Keyword meatballs, pearl barley, pomegranate, sweet and sour