1/2 stick butter
3-4 med. onions
2 1/2 lb. ground lamb
1/2 c. pine nuts
1 (16 oz.) can crushed tomatoes
1 lg. can tomato paste
2 tbsp. pomegranate juice
2 tbsp. lemon juice
1 1/2 tsp. allspice
Salt and pepper to taste
1 1/2 c. water

Cut onions into quarters. Saute in butter until soft but not brown. Add crushed tomatoes, tomato paste, salt, pepper, pomegranate juice, lemon juice and water. Bring to a boil and then simmer on low heat about 1 hour. Lightly brown pine nuts and set aside to cool.

Mix ground lamb with salt, pepper, and allspice. Form into 1 1/2 inch balls. Make small opening and insert 4-5 pine nuts, then close. Bake meatballs in 375 degree oven for 20 minutes. Add meatballs to sauce and simmer on low for about 15 minutes. Serve with rice.