Redefine Sticky Beef Meatballs

In a small saucepan over medium heat, sauté the shallot in olive oil for 2 to 3 minutes, until fragrant and tender.

Add pomegranate juice, syrup, pomegranate molasses, salt and pepper and allspice. Bring to a simmer.

Turn the heat to medium, then gently simmer uncovered for 15 minutes, until it reduces by ½.

Remove from the heat.

In a medium bowl, combine the beef mince, garlic, shallot, parsley, mint, salt, cumin, coriander, cinnamon and pepper.

Mix well using your hands, adding enough breadcrumbs to make the mixture easy to roll into balls.

Using wet hands, roll into 12 to 16 ping-pong sized balls; set aside.

While the glaze is reducing, cook the meatballs. In a large frying pan over medium heat, heat 1 tablespoon of oil. Working in batches to avoid overcrowding, sear the meatballs on all sides.

Transfer them to an ovenproof dish and place in a 180°C (350°F) oven to cook through.

Pour the glaze over the meatballs, and before serving, sprinkle with fresh pomegranate seeds, herbs and crispy onions.