These gluten free meatballs have exceptional savory-tangy contrast thanks to its luscious pomegranate glaze.
In a medium bowl, combine all the meatball ingredients, using 1-1/2 teaspoon salt and 1/4 teaspoon pepper. Use your hands to gently, thoroughly combine.
Using wet hands, form heaping tablespoons of the mixture into 26 balls, about 1-1/2 inches in diameter, and place them on a plate. Set aside.
Make the glaze: In a small sauté pan or pot, combine the pomegranate molasses, balsamic vinegar, allspice, bay leaf, and 1/4 cup water. Bring to a boil over medium-high heat, then reduce the heat to a simmer, and cook, uncovered, until the glaze reduces to semi-thick syrup, 15 to 20 minutes. Remove from the heat, discard the bay leaf, and set aside.