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1.
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Add garlic, onion, pistachios and a dash of salt and pepper into a food processor chop well (or, do this by hand).
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2.
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Combine ingredients from food processor, lamb, breadcrumbs and egg in a large bowl and mix well.
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3.
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From here, youll create the meatballs.
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I recommend making them 1 in diameter or less.
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You should have about 20 meatballs total.
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Put them onto a tray and refrigerate for at least 30 minutes (up to 4 hours).
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4.
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To make the pomegranate reduction, add pomegranate juice to a small saucepan and simmer on low for around 25 minutes.
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Taste it along the way and add sugar a little at a time until the sharp tartness turns sweet.
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I used about 3 tablespoons of sugar.
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Keep the sauce at a very low temperature until your meatballs are ready.
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5.
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To cook the meatballs, heat oil on medium-high heat in a large pan for 3 minutes.
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Add in your meatballs (dont crowd the pan so only add as many as you can fit), and cook for 1-2 minutes on each side, until they are a nice brown on all sides.
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6.
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Remove meatballs from pan and pat off any excess oil using a paper towel.
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Repeat cooking the remaining meatballs until you are done.
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7.
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Top with pomegranate reduction and chopped pistachios.
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Serve immediately.
