You're going to want to make this one again and again.
½ cup fresh plain bread crumbs1 cup chopped fresh cilantro1 tablespoon ground cumin½ cup olive oil, for brushing meatballs1 teaspoon salt1 cup pomegranate seeds To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes . Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, and set aside.Remove the turkey mixture from the fridge and shape into walnut-sized balls . Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.Garnish with the pomegranate arils and serve warm with the sauce.