Make the meatballs: Heat oven to 350ºF. In a bowl, combine the bread crumbs, Parmesan, parsley, oregano, cinnamon and cumin. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion, eggplant, and salt and cook, stirring occasionally, until soft, 6 to 8 minutes. Remove from heat and stir in walnuts, garlic, and tomato paste.
Transfer half the eggplant mixture to a food processor and blend until smooth. Return to the skillet. Stir in the bread crumb mixture and egg.
Generously coat hands with oil or water and form mixture into 24 1¼-inch balls. Place on a baking sheet about ½ inch apart.
Bake until cooked through, 25 to 30 minutes.
Meanwhile, make the harissa sauce: In a medium saucepan boil pomegranate juice over medium-high heat until reduced by half, 12 to 15 minutes. Whisk in the tomato sauce, harissa, cumin, and ginger. Let cool slightly.
Top meatballs with pomegranate arils and parsley and serve with harissa tomato sauce and yogurt.
Notes
The nutritional analysis for this recipe is an estimation for 1/24 of the entire recipe.Try these meatballs over a green salad, or with warm pita bread to make a meal.