GLAZED POM TURKEY MEATBALLS WITH POM ARILS CHUTNEY

Make the Meatballs
Heat the vegetable oil in a sauté pan over medium heat. Add the diced onions, mushrooms, pancetta, garlic, and salt. Stir to incorporate and cook to render the pancetta and just soften the onions without any color. Remove from heat and cool.
When cooled, transfer the onion mixture to a mixing bowl. Add the soy sauce, panko, green onions, egg, and black pepper and mix to incorporate. Add the turkey meat and gently fold, avoiding overworking the mixture.
Chill in the refrigerator for 30 minutes before shaping into 1½-ounce balls. (Tip: Oil your gloved hands while shaping the meatballs to prevent sticking.)
Place on an oiled sheet pan and cook in a 400°F oven for 12–15 minutes, flipping halfway through to brown both sides.

Make the Glaze
Mix the cornstarch with 2 tablespoons of water. Add the POM Juice and all remaining ingredients to a pot, bring to a boil, then simmer until the sauce has thickened. Remove from heat.
Add the cooked meatballs to a sauté pan with the sauce and toss while reducing slightly to glaze the meatballs.
Transfer to a serving plate and garnish with POM Arils and bias-cut green onions.

Make the Chutney
Place the POM Juice, rice vinegar, honey, ginger, cranberries, and salt in a saucepan. Bring to a boil and cook over medium heat until the berries begin to pop.
Cook until the mixture thickens, about 10 minutes. Adjust sweetness if desired, then remove from heat and let cool.
Once cooled, stir in the POM Arils. Transfer to a bowl and garnish with green onions.