The quantities above make approximately 26 golf ball sized meatballs. This is enough for at 2-3 dinner size portions, or they can be served as appetizers.
Put the bread crumbs into a food processor and pulse a few times, or put them into a large bowl and crush them by hand. You just want to break them up into small pieces, not pulverize them. Transfer to a large mixing bowl.
Remove stems and chop the mint leaves. Add spices and eggs to bread crumbs and stir. Then add ground meat and mix well by hand.
Form the meat into balls, approx. 1 1/4 inch diameter and set aside until you are ready to cook.
Heat olive oil (or a mixture of olive oil and butter) and saute meat balls on medium-high. Rotate until browned evenly on all sides. Reduce heat and continue cooking until mostly cooked. You will cook them to doneness subsequently in the sauce.
Remove meat balls from the pan they were sauteed in and drain off excess fat/oil. Add half of the pomegranate juice and use it to deglaze the yummy meat bits that have stuck to the bottom of the pan. Add the rest of the juice and pomegranate seeds and bring to a boil for approximately 5 minutes. Add sugar if a sweeter taste is desired.
Reduce heat and return meat balls to the pan with the sauce. Allow them to simmer until done. If more liquid is needed add a bit of water or some beef stock.
This dish can be prepared ahead of time and reheated for dinner. Serve over rice and garnish with the remaining pomegranate seeds.
Lynn Salmon <>{
