Pulse onion, pistachios, breadcrumbs, parsley, tarragon, cilantro, lime juice, red pepper flakes, black pepper, cumin, and salt in a food processor until a grainy paste forms.

Transfer paste to a large mixing bowl and add ground lamb and egg.

Lightly knead for a few minutes (do not over mix).

Cover and refrigerate for 30 minutes to 24 hours.

Preheat oven to 500°F (260°C).

Generously oil a wide baking dish.

Shape the meat mixture into bite-sized balls (about 1 1/2 tablespoons each).

Place meatballs in the prepared baking dish and brush with oil.

Bake in the oven for 10 minutes.

While meatballs bake, combine pomegranate molasses, honey, salt, black pepper, and red pepper flakes in a mixing bowl for the glaze.

Taste the glaze and adjust the sweet-sour balance to preference.

Reduce oven temperature to 400°F (200°C).

Glaze the meatballs and bake for another 5 minutes to infuse with the pomegranate flavor.

Adjust seasoning to taste, adding more honey if too sour or more pomegranate molasses if too sweet.

Keep warm in the oven until ready to serve.

Place the meatballs with its sauce in a deep serving dish and garnish.