Meatless POM Meatballs with Pomegranate Harissa Sauce
For the Meatballs: Heat oven to 350°F. In a bowl, combine the bread crumbs, Parmagiano-Reggiano, parsley, oregano, cinnamon, and cumin. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion, eggplant, and salt and cook until soft, stirring occasionally, 6 to 8 minutes. Remove from heat and stir in walnuts, garlic and tomato paste.
Transfer half the eggplant mixture to a food processor and blend until smooth. Add back to the original eggplant mixture. Stir in the bread crumb mixture and egg.
Generously coat hands with oil or water and form mixture into 24 1¼-inch balls. Place on a baking sheet about ½ inch apart.
Bake until cooked through, 25 to 30 minutes.
For the Harissa Sauce: In a medium saucepan boil POM Wonderful 100% Pomegranate Juice over medium high heat until reduced by half, 12 to 15 minutes. Whisk in the tomato sauce, harissa, honey, cumin, and ginger. Let cool slightly. Top meatballs with POM Pomegranate Arils and parsley and serve with harissa sauce and yogurt.