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Recipe: Turkey meatballs with pomegranate rice

Recipe: Turkey meatballs with pomegranate rice

These turkey meatballs are low in fat and a great alternative to the usual big roast. The pomegranate rice puts them in the superfood category too!

Turkey meatballs with pomegranate rice

Cook Time30 mins
Course: Main Course
Keyword: Christmas, easy
Servings: 4


  • 250 g brown basmati and Wild Rice
  • 150 g frozen peas
  • 400 g pack lean turkey breast & thigh mince
  • 1 bunch salad onions thinly sliced
  • 75 g dried apricots chopped
  • 2 cloves garlic finely chopped
  • 125 g pack pomegranate seeds
  • ½ x 28g pack coriander chopped
  • 150 g tub fat-free yogurt
  • 2 tbsp white wine vinegar


  • Preheat the oven to 200°C, gas mark 6. Cook the rice in boiling water for 20-25 minutes, adding the peas for the last 3-4 minutes, drain.
  • Meanwhile, mix together the mince, half the salad onions, apricots and garlic, and season. Divide into 12 and roll into balls. Place on a baking tray lined with parchment and bake for 20 minutes – ensure the meatballs are cooked throughout with no pink meat or juices visible.
  • Add the pomegranate seeds, coriander and remaining salad onions to the rice, then season. Mix together the yogurt and vinegar and stir into the rice. Serve with the meatballs.


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