Meatballs with Pomegranate, Yogurt and Tahini

This recipe includes two tricks to keep the meatballs moist - a ‘panade’ made of breadcrumbs and milk, and adding gelatine. And as you mix the seasonings into the meat you knead the meat, causing the proteins stick together and create a cohesive texture. 
1kg mince
2 slices bread
1 teaspoon gelatine
1 teaspoon salt
½ teaspoon pepper
1 clove garlic, minced
2 teaspoons each ground cinnamon and allspice
1 bunch flat leaf parsley, stalks removed
½ bunch mint, leaves only
100 mls milk or water
Pomegranate molasses (optional)
Tahini Yogurt Sauce
1 cup Greek yogurt
2 tablespoons tahini
1 clove garlic, crushed
Lemon juice and salt to taste
Mix all ingredients together using a whisk or a fork,
Using the cutting blade on a food processor, process the bread until it forms crumbs.
Add garlic and dry ingredients and process again.
Add parsley and mint and process until finely chopped.
Add milk and process until it achieves a thick paste.
Remove this from the processor and in a large bowl combine the bread mixture with 1/3 of the mince until it is thoroughly incorporated.
Add half the remaining mixture and mix again. Then repeat with the last third of the mince. Mixing the seasonings into the meat takes a while.
Roll into balls. I find this makes about 70 small balls that are just right for a single bite. Alternatively, form into sausage shapes or make larger hamburger style patties.
Place on oven tray lined with baking paper and brush with pomegranate molasses.
Bake in the oven at 120C for 10 mins, or until just cooked depending on size. If you see juice coming out of them, they are already overcooked.
Alternatively you could cook them on the bbq or in a frypan.
To serve, place meatballs on a plate and dot the yogurt sauce over. Then sprinkle with a combination of whatever is available - pomegranate seeds, ground sumac, parsley or pistachios. 
Drizzle with a little more pomegranate molasses.  
Spear each meatball with a toothpick and serve.