Meatballs:

Sauté onion and garlic in oil until tender. Add spinach and sauté until cooked through. 

Remove from heat and combine with beef in large mixing bowl.

 Add eggs, bread crumbs and spices to beef mixture. 

With wet hands, form 1-inch balls using a tablespoon scooper.

 Place in oven on greased baking sheet on 400°F for 20 minutes until slightly browned

 Once it’s cooked, glaze with pomegranate sauce. Serve with toothpicks on a platter with additional sauce for dipping. (Can also be served as main dish over quinoa or rice, garnished with fresh parsley.) 

Pomegranate Glaze:

 Bring all ingredients to a boil, then simmer until a glaze forms and thickens.