Lamb Meatballs with Pomegranate Sauce

• 1 lb. ground lamb
• 1 shallot
• 2-3 garlic cloves, grated
• 2 eggs
• 1 cup chopped herbs (parsley, mint, etc.)
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground pepper
• 1/2 cup toasted breadcrumbs (panko)
• For the Sauce
• 1 shallot
• 1 1/2 cup pomegranate juice
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar
• 1/8 tsp allspice
• salt and pepper

In a small pan saute shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, a pinch of salt and pepper, maple, balsamic, 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.

Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

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.

Cook the meat balls in a large pan with olive oil

Pour glaze over top and garnish with fresh pomegranate seeds and herbs.