Mediterranean-Spiced Meatballs with Pomegranate Yogurt Sauce

Flavorful, family friendly, Mediterranean-spiced meatballs recipe with pomegranate Greek yogurt sauce. | Flavorful, family friendly, Mediterranean-spiced meatballs recipe with pomegranate Greek yogurt sauce. |
prep time 10-15 minutes
cook time 30-40 minutes
yield 20 small meatballs


Family friendly, easy to share, and chock full of flavor: these Mediterranean-spiced meatballs have it all, plus a stunning side of pomegranate Greek yogurt sauce that comes together in minutes. Any dish that can be dipped means fun for the whole family!

BY:Marie Saba


For the meatballs:

  • 1 pound grass-fed 85% lean ground beef
  • 1 Nellie’s Free Range Egg
  • 1 teaspoon allspice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil

For the sauce:

  • 1/2 cup pomegranate juice
  • 1 cup plain Greek yogurt
  • Pinch of salt
  • Pomegranate seeds and fresh parsley, for garnish


To make the meatballs:

  • Line a baking sheet with parchment paper. Preheat oven to 350F.
  • Place beef in a large bowl. Add egg, allspice, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir (or mix with your hands) until well combined.
  • Using your hands, form the beef mixture into about 20 small meatballs and place them on a plate. This is a perfect step for kids - just be sure to practice safe handling instructions and wash hands before and after forming the meatballs!
  • Drizzle a little olive oil in a grill or sauté pan and heat over medium heat until hot.
  • Add meatballs, several at a time, and cook until browned on one side, about 1 minute. Flip and brown on the other side. As you work, transfer browned meatballs to the parchment-lined baking sheet. When all meatballs have been browned, pop them in the oven and bake for 10 to 12 minutes or until cooked through.

To make the sauce:

  • Pour the pomegranate juice into a small pot and bring to a simmer over medium heat. Cook the juice until it has reduced down to about 2 tablespoons. Cool completely.
  • Place the Greek yogurt in a small serving bowl. Drizzle with 1 to 2 tablespoons of the thickened pomegranate juice. Garnish with pomegranate seeds. Arrange the meatballs on a platter with the bowl of sauce and garnish with parsley.
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