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Sticky Pomegranate Meatball Bowls Pomegranates are in season! Yippee!! I love making the most of pomegranate season by using them in cooking, juice blends, garnishes, smoothies and even cocktails. Straight from fresh pomegranates, POM POMS Fresh Pomegranate Arils make it easier than ever because they come in a convenient package of ready-to-eat pomegranate arils. POM POMS are a great addition to elevate recipes because they add a lovely ruby red pop of color that is festive and fun for this time of year, plus a sweet burst of flavor, all perfect for my Sticky Pomegranate Meatball Bowls!

I love this Asian-inspired sticky pomegranate meatball recipe because my whole family can enjoy it! It’s got a lovely savory-sweet sticky sauce coated over simple meatballs and is served over rice and roasted squash. Together, it’s one trifecta of a great weeknight meal that is perfect for this time of year! 

Sticky Pomegranate Meatball Bowls

POM POMS are a good source of fiber and are known for their antioxidant goodness. I love simply throwing them on top of salads or roasted veggies while they are in season for a festive touch + added flavor. But let’s be honest– my kiddos aren’t super hip with salads and roasted veggies. They just don’t really quite excite them; however, meatballs? Everyone loves meatballs. 

So here, you’ll have to give this fun, festive, family favorite a try while POM POMS Fresh Arils are in season! You won’t regret it!

Sticky Pomegranate Meatball Bowls

Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content from POM Wonderful. While I am compensated for the work I do, my opinions are always 100% my own.

Sticky Pomegranate Meatball Bowls
5 from 2 votes

Sticky Pomegranate Meatball Bowls

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 people


For Squash:

  • 2 medium delicata squash (or one acorn squash)
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For 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 preferably)
  • 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

For Sauce:

For Serving:


First, Get the Squash in the Oven:

  • Preheat oven to 425 degrees F.
  • Cut squash in half lengthwise and using a spoon, scoop and discard the seeds. Slice squash into 1/4-inch slices. Place squash on a baking sheet and drizzle with the oil and add salt and pepper. Toss until evenly coated. Transfer to the preheated oven and cook until fork-tender; about 15 minutes.

Meanwhile, make the Meatballs:

  • In a large bowl, combine the ground beef, ginger, salt, pepper, cilantro, green onion and garlic. Using your hands, mix the meat until well combined. Roll into 2-inch round meatballs and set on a clean plate.
  • In a large skillet, heat olive and toasted sesame oil over medium-high heat. When hot, drop meatballs into the skillet and cook until just cooked through and golden brown on all sides, 2-3 min per side. (You may need to do this in two batches depending on the size of your skillet.) Transfer browned meatballs to a paper towel lined plate and continue until all the meatballs are done.
  • Pour off all remaining fat in the skillet except about one tablespoon. Place back onto stovetop and reduce to medium heat.
  • In a small bowl, whisk coconut aminos, fish sauce, chili flakes, rice vinegar, POM POMS Fresh Pomegranate Arils, juice and arrowroot.
  • Pour sauce mixture into the skillet with remaining fat and bring to a simmer; sauce should immediately thicken. While whisking pour in the broth so that the sauce thins out to a better consistency, but is still thick. Nestle the cooked meatballs in the sauce and let simmer for 3-5 minutes to reheat the meatballs and coat them in the sauce.

Serve it up:

  • To serve, divide rice, squash and meatballs amongst 4 bowls. Spoon extra sauce over it all. Garnish with POM POMS Fresh Pomegranate Arils and sliced scallions. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    This recipe is insane. Family favorite! This is not a flavor combo I’d think to put together. Alex, you are a genius and a food magician. Thank you!

  2. I know this recipe is meant for Fall but it’s fabulous in July too! I always love the flavor combo of coconut aminos & fish sauce in your recipes but adding pomegranate arils really jazzed it up. This will be on repeat in our house this Fall!

  3. 5 stars
    Amazing!!! I baked the meatballs instead of cooking them on the stovetop. Truly can’t wait to make this again!