Instructions

To Make Glaze:  (best case-make night before… but not imperative for a good glaze)

1. Over medium-high heat cook 2 tablespoons of olive oil and finely diced shallots until fragrant. 
2. Add pomegranate juice, honey, and balsamic vinegar and boil together. 
3. Reduce to simmer and add the dash of nutmeg, cinnamon, and thyme.  
4. Lastly, add salt and pepper to taste (I find usually I don’t need either). 
5. Remove from heat and let sit until ready to serve.  The longer you let it sit, the thicker it will get and the better it will be. 

To Make Meatballs: 

1. Mix meat, garlic powder, cinnamon, oregano, thyme and nutmeg (could also sub for garlic powder, cinnamon and allspice). 
2. Add breadcrumbs and salt and form 12-16 meatballs.  I like to make my meatballs a bit larger as they are appetizer meatballs. 
3. Over high-heat heat 2 tablespoons of olive oil and put meatballs in skillet. 
4. Rotating frequently, fry all sides of meatballs and then reduce heat to medium-low. 
5. Over the next 8-10 minutes, rotate to avoid burning.
6. Remove from heat and plate. 
7. Drizzle glaze on top and finish with parsley and pomegranate arils.