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Moroccan Meatballs with Pomegranate Glaze

Ingredients

• MEATBALLS:
• 1 fat shallot, very finely chopped – reserve ⅓ for the sauce.
• 1 lb. ground lamb, beef, or chicken (I prefer lamb)
• 4–5 large garlic cloves, minced or crushed through a garlic press
• 2 eggs
• 1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground pepper, more to taste
• ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
• _______
• Pomegranate Glaze
• ⅓ of a shallot – finely chopped
• 1 ½ cup pomegranate juice
• 1 tablespoon maple syrup or honey.
• 1 teaspoon balsamic vinegar
• pinch salt and pepper
• ⅛ teaspoon ground allspice
• ——–
• Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

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