1: Sauté shallot in olive oil.
2: Add pomegranate juice, maple syrup, balsamic glaze, salt, pepper, and allspice.
3: Simmer for 15-20 minutes until reduced by half.
4: Bake the meatballs from frozen according to the package instructions.
5: Pour the glaze over the cooked meatballs.
6: Garnish with pomegranate seeds and parsley.
