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1
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or aluminum foil.
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2
Place the onion in the bowl of a food processor and process to a smooth paste.
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3
Add the bulgur, lamb, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the cinnamon, allspice, and mint and process until mixture is smooth and thoroughly combined.
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4
Using damp hands, divide the meat mixture into about 24 evenly sized portions (about 2 tablespoons each) and shape into little torpedo shaped meatballs.
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5
Brush the top of each meatball with some of the olive oil, then place on the baking sheet and bake until just cooked through, about 12 to 15 minutes.
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6
While the meatballs are baking, make the caramelized onion topping.
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7
Heat a medium skillet until hot.
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8
Add the 3 tablespoons of extra-virgin olive oil and, when hot, add the sliced onions, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper.
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9
Cook, stirring frequently, until onions are soft and beginning to caramelize, about 10 minutes.
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10
Add the pine nuts and continue cooking until onions are nicely caramelized and pine nuts are golden, about 10 minutes longer.
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11
Add the dried fruit and cook for 5 minutes.
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12
When the lamb meatballs come out of the oven, transfer to a serving platter and top with the caramelized onion mixture.
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13
Drizzle with the pomegranate molasses and serve hot.
