Pomegranate-Glazed Turkey Meatballs

1. 1

   In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls.

2. 2

   Divide between two ungreased 15x10x1-in. baking pans. Bake at 375u00b0 for 10-15 minutes or until a thermometer reads 165u00b0 and juices run clear.

3. 3

   Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened.

4. 4

   Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.