Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, dried parsley, onion powder, salt, and black pepper.
Step 3: Gently mix the ingredients with clean hands until just combined. Be careful not to overmix.
Step 4: Roll the mixture into 1-inch to 1.5-inch meatballs and place them in a single layer on the prepared baking sheet.
Step 5: Bake for 18-22 minutes, or until the meatballs are cooked through and lightly browned. Remove from the oven and set aside.
Step 6: While the meatballs bake, prepare the glaze. In a medium saucepan, whisk together the unsweetened tart cherry juice, pomegranate molasses, brown sugar, apple cider vinegar, soy sauce, grated fresh ginger, and red pepper flakes (if using).
Step 7: Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves.
Step 8: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry.
Step 9: Slowly whisk the cornstarch slurry into the simmering glaze. Continue to whisk gently until the glaze thickens to a syrupy consistency, about 2-4 minutes.
Step 10: Once the meatballs are baked, carefully add them to the saucepan with the thickened glaze.
Step 11: Gently toss the meatballs, ensuring each one is thoroughly coated in the glaze. Reduce the heat to low and let them simmer for another 5-10 minutes, allowing the flavors to meld.
Step 12: Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley or sesame seeds, if desired, and serve warm.