Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts
Sart the Pomegrante Glaze. In a small saute pan or pot ( do not use cast iron) saute shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, pinch of salt and pepper, maple and allspice. Bring to a simmer, turn heat to medium, then simmer uncovered for 15-20 minutes or until it reduces to ½ cup. Turn heat off.
While its simmering make the Meatballs. Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Cook a “tester.” Taste, adjust salt.
Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.
To cook the meat balls: Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) brown the meatballs, giving the skillet a little shake now and then to roll them around a bit and cook each side. Once browned, turn heat down to lowest setting, cover and cook through for just a couple minutes.
Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
Garnish with fresh pomegranate seeds and herbs.
The pomegranate juice may react to a cast-iron or aluminum pan, so use a stainless or enamel pan.