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Sticky Glazed Meatballs

Author Izy


  • 500 g lean ground beef
  • 1 egg
  • 1/3 cup buckwheat flour , (or oat flour if you can tolerate it)
  • 1 tsp sweet smoked paprika
  • 1/2 tsp ground cumin
  • pinch of cayenne pepper
  • large handful of fresh coriander , (cilantro), finely chopped
  • 1 small red onion , , finely chopped
  • 2 cloves garlic , , peeled and minced
  • pinch of salt
  • 1 x recipe for pomegranate glaze , (see below)


  • Preheat the oven to 180 degrees C (350 F), line a baking tray with foil. In a large bowl, stir together all the ingredients (except for the pomegranate glaze) with your hands. Form into about 15 golf-sized balls and arrange on the foil lined tray. Place into the oven for 15 minutes. Remove and brush with some of the pomegranate glaze using a pastry brush. Bake again for 5-10 minutes. Set aside until you've made the pilaf (or in the fridge overnight if you're making this a day ahead).
  • Once the pilaf has been made, preheat your oven's grill/broiler at the highest setting and place the rack in the top third of the oven. Brush the meatballs with more glaze and place under the grill/broiler. Let them cook so that the glaze gets slightly bubbly (this only takes a few minutes) then remove from the oven, brush with the glaze (the last time!) and serve with the pilaf.