Meatless POM Meatballs With Pomegranate Harissa Sauce

Meatless meatballs:

• ½ cup POM Wonderful Pomegranate Arils
• ‍⅓ cup plain bread crumbs
• ⅓ cup grated Parmagiano-Reggiano
• ¼ cup flat-leaf parsley, finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• ¾ teaspoon ground cumin
• 2 tablespoons olive oil
• ¾ cup onion, finely chopped
• ¾ lb. eggplant, diced ¼”
• 1¼ teaspoons kosher salt
• ¾ cup toasted walnuts, finely chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 large egg, beaten

Sauce:

• 1 cup POM Wonderful 100% Pomegranate Juice
• ‍‍POM Wonderful Pomegranate Arils for garnish
• 1 8-oz. can tomato sauce
• 2–3 tablespoons harissa
• 1 teaspoon honey
• ¼ teaspoon cumin
• ¼ teaspoon ground ginger
• Plain yogurt for serving
• Extra flat-leaf parsley for garnish

1. For the meatballs: Heat oven to 350°F. In a bowl, combine the bread crumbs, Parmagiano-Reggiano, parsley, oregano, cinnamon, and cumin. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion, eggplant, and salt and cook until soft, stirring occasionally, 6–8 minutes. Remove from heat and stir in walnuts, garlic and tomato paste.
3. 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.
4. Generously coat hands with oil or water and form mixture into 24 1¼" balls. Place on a baking sheet about ½" apart.
5. Bake until cooked through, 25–30 minutes.
6. For the harissa sauce: In a medium saucepan boil POM Wonderful 100% Pomegranate Juice over medium high heat until reduced by half, 12–15 minutes. Whisk in the tomato sauce, harissa, honey, cumin, and ginger. Let cool slightly. Top meatballs with POM Wonderful Pomegranate Arils and parsley and serve with harissa sauce and yogurt.