In a large bowl, using your hands combine lamb, green onions, ½ teaspoon cinnamon, 1 teaspoon cumin, salt, pepper cornstarch, egg, parsley and mint until fully incorporated.

Cover with plastic wrap and refrigerate for 30 minutes.

Heat a large dutch oven over medium-high heat and add tomatoes, vegetable stock, pomegranate juice, honey, garlic, tomato paste, ½ teaspoon cinnamon and ¼ teaspoon cumin.

Bring tomato sauce to a boil, then reduce heat to low and simmer for 30 minutes. Using a hand blender, purée tomatoes, leaving some tomato chunks intact.

Scoop out 1 TBS of the lamb mixture. Roll in your hands to form the meatball shape and place on the lined baking sheet. Dip your hands frequently in a bowl of water to keep your hands damp, and to prevent the meatball mixture from sticking to you. You will make approximately 30 meatballs.

Heat a large non-stick skillet over medium-high heat and add olive oil.

Working in batches, place about a third of the meatballs into the hot skillet. Brown each side of the meatball, gently rotating them every 3 minutes.

Place browned meatballs onto a plate lined with paper towels. Continue browning meatballs until they are all cooked.

After meatballs drain, gently place them into the tomato sauce.

Simmer meatballs in the tomato sauce for an additional 40 minutes, until meatballs are cooked through and the sauce is thick.

Meatballs and sauce can be served at this point, or they can be refrigerated and reheated before serving.