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Meatballs:
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1. Prepare fresh pomegranate juice.*
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2. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
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3. In a large bowl, soften breadcrumbs with 1/4 cup of pomegranate juice and 1/4 cup of red wine. Mix well and add lamb, egg, garlic, parsley, salt and pepper. Mix well with hands.
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4. Form into 16 meatballs and set aside.
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5. Heat a large skillet and add olive oil. Place meatballs in the skillet and brown on all sides. Remove meatballs from the skillet.
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6. To the skillet, add onions and cook until wilted. Add 1/4 cup of wine, 1/4 cup of pomegranate juice, beef broth, ketchup and meatballs.
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7. Cook over low heat until mixture is thickened to a glaze and meatballs are cooked. Add arils.
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Lemon Mint Dipping Sauce:
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1. In a saucepan, heat vinegar, lemon juice, lemon zest and sugar.
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2. Heat mixture to a boil and cook until slightly thickened. Stir in fresh mint and arils and serve on the side with the meatballs.
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* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
