Step 1: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped fresh parsley, onion powder, salt, and black pepper. Do not overmix.
Step 2: Roll the mixture into 1-inch to 1.5-inch meatballs. You should yield approximately 30-36 meatballs.
Step 3: Heat olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Brown the meatballs in batches until nicely seared on all sides. Remove browned meatballs and set aside.
Step 4: In the same skillet (drain excess fat if needed, leaving about a tablespoon), add the tart cherry juice, pomegranate molasses, apple cider vinegar, brown sugar, Dijon mustard, and a pinch of salt and pepper. Whisk to combine.
Step 5: Bring the glaze to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 5-7 minutes, or until it slightly thickens and reduces.
Step 6: Return the browned meatballs to the skillet, nestling them into the simmering glaze. Reduce the heat to low, cover, and let them simmer for 15-20 minutes, or until the meatballs are cooked through and the glaze has thickened to your desired consistency. Stir occasionally for even coating.
Step 7: Uncover, and if the glaze is still too thin, increase the heat slightly and simmer for another 5 minutes, stirring, until it coats the back of a spoon.
Step 8: Garnish with fresh chopped parsley or mint before serving.