Pomegranate Glazed Bison Meatballs

Recipe created by Susan Keefe of Rhubarb and Cod


These elegant Pomegranate Glazed Bison Meatballs are the perfect bite-sized snack for your next cocktail party. This decadent icebreaker features ½ oz bison meatballs dressed in a glossy tangy sauce before being topped with delicate fried mint leaves, fresh pomegranate arils, and toasted sesame seeds. As striking as they are delicious, these meatballs were made for holiday entertaining and beyond.


Prep Time

 Cook Time

32 meatballs 15min 15min



  • 2 tbsp canola oil

  • 15-20 mint leaves

  • 454g (1lb) Rangeland Bison 1/2 oz meatballs

  • 1 clove garlic, minced

  • 1 tbsp fresh ginger, minced

  • 1 cup pomegranate juice

  • 2 tbsp fish sauce

  • 2 tbsp honey

  • 2 tsp cornstarch

  • 1 tbsp water

  • ⅓ cup pomegranate arils, for sprinkling

  • 2 tbsp toasted sesame seeds, for sprinkling


  1. Pour the oil into a large skillet over medium heat. Once the oil is shimmering, add the mint leaves one at a time. They will fry very quickly, so don’t wander away. Transfer the fried leaves to a plate lined with a paper towel and set them aside.

  2. Place the meatballs in the skillet and cook them until they register an internal temperature of 160° F. Transfer the meatballs to a plate and place them in a low 150°F oven to keep them warm.

  3. Wipe out the skillet and add the garlic and ginger. Saute until softened. Pour in the pomegranate juice, fish sauce, and honey.

  4. In a small bowl, whisk to combine the water and the cornstarch. Bring the pomegranate mixture to a boil and whisk in the cornstarch mixture. Continue to whisk until the sauce is thick enough to coat the back of a spoon.

  5. Place the meatballs in a large bowl and pour the sauce over top. Toss to coat. Transfer the meatballs to a platter and top them with the fried mint leaves, pomegranate arils, and sesame seeds. Serve immediately.



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