▢3 tbsp fresh mint finely chopped, plus more for garnish
▢1 shallot minced
▢2 cloves garlic minced
▢1 tsp smoked paprika
▢1 tsp coriander
▢1/2 tsp sea salt
▢1/4 tsp black pepper
▢1 cup 100% pomegranate juice
▢1/2 cup beef or vegetable broth
▢1/4 cup balsamic vinegar
▢1 tbsp cornstarch + 2 tbsp water
▢Optional garnish: pomegranate arils
Place all meatball ingredients in a large bowl – ground pork through black pepper. Mix well to combine. Shape into 20-24 (1-inch) meatballs.
Heat oil in a large skillet over medium-heat. Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.
Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze. Add broth and vinegar. Stir to combine. In a smaller bowl, combine cornstarch and water; mix well. Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps. Place meatballs back in pan.
Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through. Top with fresh mint and pomegranate arils, if desired.