Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.

Step 6

Garnish with fresh pomegranate seeds and herbs.