Sticky Pomegranate Meatball Bowls
Ingredients
Squash
- 1 butternut squash or any winter squash
- 2 Tbsp avocado oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Meatballs
- 2 lbs. lean ground beef
- 1 tsp freshly grated ginger
- 1/4 cup freshly chopped cilantro leaves
- 1/4 cup freshly chopped green onion white and light green parts
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 cloves garlic chopped
- 2 Tbsp avocado oil
- 1/2 tsp toasted sesame oil
Sauce
- 1/4 cup coconut aminos
- 1 tsp fish sauce
- 1/2 tsp crushed chili flakes
- 2 Tbsp rice vinegar
- 1/4 cup pomegranate seeds
- 1 Tbsp pomegranate juice
- 1 Tbsp arrowroot
- 1/3 cup beef broth
For Serving
- 1/4 cup pomegranate seeds
- 1/4 cup scallions thinly sliced
- 4 cups cooked white rice
Instructions
- Preheat oven to 425°
- Cut squash in half, scoop out the seeds. Slice into ¼” slices.
- Place on a baking sheet & drizzle with oil, salt & pepper. Toss to coat. Cook for 15 minutes, until fork tender.
- Meanwhile, combine ground beef, ginger, salt, pepper, cilantro, onion & garlic in a large bowl. Mix with hands until well combined.
- Roll into 2” meatballs & set on a clean plate.
- In a large skillet. Heat avocado & sesame oils over med-high heat. Drop meatballs in hot oil & cook until golden brown, 2-3 minutes per side. Transfer to a paper towel lined plate.
- Pour off remaining oil from skillet & place back on stovetop. Reduce to medium heat.
- Whisk aminos, fish sauce, chili, vinegar, pomegranate seeds & juice, and arrowroot in a small bowl. Pour into skillet & simmer.
- Continue whisking & pour in broth to make thinner consistency. Add meatballs back into skillet & simmer for 3-5 minutes.
- Divide rice, squash & meatballs into 4 bowls. Garnish with remaining pomegranate seeds & serve.
Notes
Recipe from The Define Dish.
Order more pomegranates, or more butternut squash.
Tried this recipe?Let us know how it was!