Meatballs with Honey Harissa Pomegranate Glaze

YIELD: 24 meatballs

For the glaze:
2 cups pomegranate paste
1 cup honey
1 cup red wine, preferably Shiraz or Zinfandel
1 Tbsp. harissa
2 Tbsps. whole ground mustard
1 tsp. chili flakes

For the meatballs:
2 lbs. ground beef
2 large eggs
1 large onion, finely pureed
1 cup pistachio nuts, finely chopped
¼ cup bread crumbs
½ cup tarragon, chopped
½ cup savory, chopped
1 cup Italian parsley leaves, chopped
¼ cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. harissa
salt and freshly ground black pepper, to taste
chopped pistachios, as needed for garnish
pomegranate seeds, as needed for garnish

1.    For the glaze: Mix all glaze ingredients together in a saucepan. Bring the mixture to a boil while stirring. Reduce heat and simmer until reduced by half. Reserve.
2.    For the meatballs: Preheat oven to 400°F. Place eggs and meat in large bowl and mix well. In another large bowl, mix all other ingredients except garnishes. Incorporate herb mixture into meat mixture by kneading well with hands for 2 minutes. Form meatball mixture into 2¼ oz. balls.
3.    Place meatballs on oiled baking sheet and bake for 12 minutes, turning halfway through cooking time. Per order: In deep frying pan, place 1/8 of the glaze. Add 3 meatballs, toss with glaze for 2 minutes over medium heat. Place on serving dish, garnish and serve.

Recipe: Hoss Zare