Name: Easy Air-Fryer Meatballs with Sweet-and-Sour Pomegranate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 medium shallots ( 80 g total), peeled; 2 medium cloves garlic, peeled and grated on a rasp grater such as a Microplane or finely chopped; 1/2 cup panko; 8 ounces (226 g) ground beef; 8 ounces (226 g) lean ground pork; 1 large egg, lightly beaten; 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half the amount by volume; 3/4 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1 cup (240 ml) pomegranate juice; 1/3 cup ( 75 ml) ketchup; 1/4 cup (60 ml) honey; 3 tablespoons (45 ml) white miso; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half the amount by volume; 1/4 teaspoon freshly ground black pepper; Chopped fresh mint, for garnish; Pomegranate seeds (arils), for garnish

Easy Air-Fryer Meatballs with Sweet-and-Sour Pomegranate Glaze

These quick air-fried cocktail meatballs get tossed in a glossy pomegranate-miso glaze for a simple, crowd-pleasing snack perfect for holiday parties.

40 min total 15 min prep 20 min cook 8 293 cal

Instructions

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1 For the Meatballs: Grate shallots using largest holes of a box grater and transfer to a large bowl. Add panko, and stir to combine; let sit to moisten for 5 minutes. Add beef, pork, egg, salt, cumin, and pepper, and using your hands, mix until just combined, making sure not to overmix.
2 With wet hands (to keep the meatballs from sticking), form 24 meatballs and transfer to a large plate. (Meatballs should be about 1 ounce each; 1 1/2-inch wide; a scant 4 teaspoons per ball.)
3 Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Place half of the meatballs in preheated air fryer basket, spacing at least 1/2-inch apart. Cook until browned and an instant-read thermometer inserted into the center of each meatball registers 160°F (71 °C), 6 to 8 minutes, flipping meatballs halfway through cooking time. Transfer to a plate; repeat process with remaining meatballs.
4 For the Pomegranate-Miso Sauce: While meatballs cook, in a large skillet, whisk together pomegranate juice, ketchup, honey, miso, salt, and pepper until smooth. Bring to a simmer over medium-high heat; reduce heat to medium, and simmer, whisking occasionally, until mixture is thickened into a glossy glaze, 5 to 7 minutes.
5 When ready to serve, add meatballs to glaze in skillet, and toss to coat. If necessary, reheat meatballs in glaze over medium heat until warmed through. Transfer to a serving plate, sprinkle with mint and pomegranate seeds, and serve.