These Beef Meatballs with Pomegranate Sauce combine sweet and savory flavors for a delicious Middle Eastern dinner everyone will rave about. Serve these meatballs with a hearty grain like barley or farro to soak up the extra sauce.
In a large bowl combine the beef, onion, garlic, breadcrumbs, egg, coriander, cumin, salt, and cinnamon. Mix well to thoroughly distribute the ingredients. Add the chopped mint and lemon zest and stir to combine.
Roll the meatballs into the size of golf balls and set aside on a large plate or cutting board.
Heat a large skillet over MEDIUM heat. Once hot, add 1 Tablespoon of avocado oil to the pan. Add half of the meatballs to the pan and sear on one side for about 1 minute. Flip the meatballs and brown on all sides, but do not cook all the way through, about 4 minutes total. Remove the meatballs to a paper towel-lined plate and repeat with the second batch of meatballs. Add additional oil to the pan as needed.
Remove the second batch of meatballs from the skillet onto the plate and set aside.
Bring the skillet to MEDIUM-LOW heat. To the leftover oil in the pan, add the minced shallots and cook for 2-3 minutes, until soft, stirring regularly so not to burn. Add the chicken broth, pomegranate molasses, maple syrup, chili flakes and paprika to the pan and bring the heat to MEDIUM-HIGH. In a small bowl whisk the cornstarch with 1 Tablespoon of water, and add the cornstarch mixture to the sauce, stirring as it begins to thicken.
Add the meatballs to the pan, and toss in the sauce to coat. Cover and simmer in the sauce for 5 minutes. Remove from the heat and serve the meatballs over a grain such as barley, farro, or rice. Garnish with pomegranate seeds and fresh mint.