1. Add garlic, onion, pistachios and a dash of salt and pepper into a food processor chop well (or, do this by hand).

2. Combine ingredients from food processor, lamb, breadcrumbs and egg in a large bowl and mix well.

3. From here, you’ll create the meatballs. I recommend making them 1″ in diameter or less. You should have about 20 meatballs total. Put them onto a tray and refrigerate for at least 30 minutes (up to 4 hours).

4. To make the pomegranate reduction, add pomegranate juice to a small saucepan and simmer on low for around 25 minutes. Taste it along the way and add sugar a little at a time until the sharp tartness turns sweet. I used about 3 tablespoons of sugar. Keep the sauce at a very low temperature until your meatballs are ready.

5. To cook the meatballs, heat oil on medium-high heat in a large pan for 3 minutes. Add in your meatballs (don’t 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.

6. Remove meatballs from pan and pat off any excess oil using a paper towel. Repeat cooking the remaining meatballs until you are done.

7. Top with pomegranate reduction and chopped pistachios. Serve immediately.