Name: Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Middle Eastern
Ingredients: 4 large onions, ~ 2 ½ lbs; Salt; ½ lbs ground beef, 85-15; ½ cup white rice, rinsed under hot tap water; ¼ cup pomegranate molasses; 2 tablespoons red pepper paste (use tomato paste if unavailable); 2 tablespoons tomato paste; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon allspice; ½ teaspoon dried mint (optional); ¼ teaspoon red pepper flakes (Urfa or Aleppo pepper, optional); 1 cup chopped fresh parsley, plus more for garnish; ¼ cup olive oil; ¼ cup pomegranate molasses; 2 tablespoons red pepper paste (use tomato paste if unavailable); 2 tablespoons tomato paste; 2 cloves garlic, minced; ½ teaspoon kosher salt; 1 ½ cups boiling water or hot tap water

Jump to Recipe· 4.2 from 53 reviews

If you are looking for a dish that feels like a warm hug but wow your taste buds with an incredible fusion of flavors, the Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe is exactly what you need. This dish is a celebration of tender, sweet onion layers wrapped around a savory, spiced ground beef and rice filling. Everything gently bakes in a luscious pomegranate molasses sauce, adding a beautiful depth of tangy sweetness that caramelizes and transforms the whole dish into a true showstopper. It’s a perfect recipe to impress friends or to cozy up with something both comforting and exotic.

Ingredients You’ll Need

A clear round glass bowl sits on a white marbled surface, filled with a mixture of raw ground meat with a reddish-pink color, mixed with chopped green herbs and small pieces of white onion, creating a rough texture across the top. Nearby, a dark bowl holds uncooked white rice with a wooden spoon resting on it, and a small white flower-shaped bowl contains a coarse white ingredient, likely salt. The background is softly lit, giving a clean and fresh look to the ingredients, photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully simple but critically important for achieving the perfect balance of flavors and textures in the Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe. Each component brings something special—whether it’s the sweetness of the onions, the heartiness of the beef, or the vibrant tang of the pomegranate molasses sauce.

4 large onions (~2 ½ lbs): Choose firm onions that can hold their shape when softened and stuffed.
½ lb ground beef (85-15): Provides just the right balance of fat and lean meat for juicy, flavorful filling.
½ cup white rice (rinsed): Adds texture and absorbs the delicious flavors of the spices and sauce.
¼ cup pomegranate molasses: The star ingredient lending a tangy-sweet richness to both filling and sauce.
2 tablespoons red pepper paste: Brings a subtle heat and depth—substitute tomato paste if unavailable.
2 tablespoons tomato paste: Gives the dish a robust base flavor and beautiful color.
1 ½ teaspoons kosher salt: Essential to balance all the other flavors perfectly.
½ teaspoon black pepper: Adds mild heat and complexity.
1 teaspoon ground cumin: Offers a warm, earthy undertone that complements the beef.
1 teaspoon allspice: Introduces a subtle, aromatic sweetness that elevates the filling.
½ teaspoon dried mint (optional): Adds a fresh twist that brightens the savory notes.
¼ teaspoon red pepper flakes (optional): Use Urfa or Aleppo pepper for a nuanced, smoky heat.
1 cup chopped fresh parsley: Freshness that enlivens the filling and for garnish.
¼ cup olive oil: Incorporated into the sauce, it gives a silky, rich finish.
2 cloves garlic (minced): A punch of aromatic flavor for the sauce.
1 ½ cups boiling water: Needed to loosen the sauce and help everything meld beautifully.

How to Make Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe

Step 1: Prepare the Onions

Begin by trimming both ends of each large onion and peeling off the outer layers. Slice each onion halfway through to the center without cutting all the way across, then boil them gently in water for about 15 minutes to soften and let the layers loosen up carefully for stuffing.

Step 2: Separate the Onion Layers and Save the Cores

After cooling the onions enough to handle, delicately peel off each softened layer, being careful not to tear them. Remove and discard any thin membranes. Keep the innermost onion cores, chop them finely—they will add remarkable flavor and moisture to your filling.

Step 3: Mix the Filling

In a bowl, combine the ground beef, rinsed rice, finely chopped onion cores, pomegranate molasses, red pepper paste, tomato paste, salt, pepper, cumin, allspice, and any optional spices like dried mint or red pepper flakes. Stir in freshly chopped parsley for brightness. Mix everything thoroughly so that the flavors blend and the rice is evenly coated.

Step 4: Stuff and Roll Onion Layers

Take each onion layer and place about a tablespoon of the beef and rice filling on one end before rolling it up tightly. Arrange these rolled layers snugly in a spiral pattern inside a large baking dish or skillet—the presentation will be as delightful as the taste.

Step 5: Prepare and Pour the Sauce

Whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, salt, and boiling water until smooth. Pour this vibrant sauce evenly over the arranged onion rolls to bathe them in rich flavor during baking.

Step 6: Bake to Perfection

Cover the baking dish with foil or parchment and bake in a preheated 400°F oven for 30 minutes. Then remove the cover and bake an additional 20 minutes, allowing the onions to brown and the sauce to reduce and caramelize, making the dish irresistible.

How to Serve Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe

A white round pot filled with a red tomato sauce layer at the bottom, covering the whole base. On top, there are two layers of stuffed light beige onions arranged in a circular pattern, with their smooth, slightly browned surfaces facing up. The onions are tightly packed, with the smaller ones mostly in the center and larger ones around the edges, showing subtle grilled marks. On the left side, a white sauce pitcher is pouring some additional tomato sauce into the pot. The pot sits on a white marbled surface with a blue cloth underneath and green fresh herbs on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of freshly chopped parsley adds a pop of color and a fresh herbaceous contrast to the sweet and savory baked onions, making each bite all the more inviting.

Side Dishes

This dish pairs beautifully with simple sides like creamy mashed potatoes or buttery couscous, which soak up every drop of the pomegranate molasses sauce. You can also serve it alongside a crisp, refreshing green salad to cut through the richness.

Creative Ways to Present

Try stacking the stuffed onion rolls vertically on a platter for an elegant look or serve portions along with a dollop of thick yogurt or labneh to add a cool, creamy element. A scattering of toasted pine nuts on top adds a delightful crunch and nutty finish.

Make Ahead and Storage

Storing Leftovers

Place any uneaten Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe into an airtight container and refrigerate. The flavors meld even more overnight, making for an even tastier meal the next day.

Freezing

You can freeze the stuffed onions before baking by wrapping them securely in freezer-safe foil or a sealed container. When ready to enjoy, thaw in the fridge overnight before proceeding with the bake as directed.

Reheating

Reheat leftovers gently in a covered oven-safe dish at 350°F until warmed through, or microwave in shorter intervals to prevent drying out. If needed, add a splash of water or broth to keep the sauce luscious.

FAQs

Can I use a different type of meat in this recipe?

Absolutely! While ground beef is traditional, you can swap in ground lamb for a more Middle Eastern flair or even ground turkey for a leaner option without sacrificing flavor.

What if I don’t have pomegranate molasses?

If pomegranate molasses is hard to find, you can make a quick substitute by simmering pomegranate juice with a bit of sugar and lemon juice until it thickens. This homemade version will capture the sweet-tart essence.

Is this recipe gluten-free?

Yes! Since the rice and other ingredients don’t contain gluten, this dish is naturally gluten-free—just be sure your red pepper paste and other condiments are also gluten-free.

Can I prepare this recipe vegan?

For a vegan take, try replacing ground beef with sautéed mushrooms or lentils and substitute the red pepper paste accordingly. The pomegranate molasses sauce remains a perfect complement for these alternatives.

How long do the stuffed onions keep in the refrigerator?

Stored properly in an airtight container, leftovers should be enjoyed within 3 to 4 days to maintain best taste and texture.

Final Thoughts

This Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe is sure to become one of your all-time favorites. It captures a lovely harmony between familiar comfort and exotic flair, making it perfect for both everyday meals and special occasions. Once you try this delicious, beautiful dish, you’ll appreciate the magic that happens when simple ingredients come together with a touch of creativity. So grab your onions and get ready to impress yourself and everyone at your table!