Place all meatball ingredients in a large bowl – ground pork through black pepper. Mix well to combine.
Shape into 20-24 (1-inch) meatballs.
Heat oil in a large skillet over medium-heat.
Place meatballs in pan and cook, turning on all sides, until browned. Transfer to a paper towel lined plate. Repeat with remaining meatballs.
Leaving remaining oil and browned bits in pan, add pomegranate juice to deglaze.
Add broth and vinegar. Stir to combine.
In a smaller bowl, combine cornstarch and water; mix well.
Pour cornstarch mixture into pan and use a whisk to thoroughly combine, removing any clumps.
Place meatballs back in pan.
Bring mixture to a boil, reduce to medium and simmer for 10-15 minutes, until sauce is thickened and meatballs are cooked through.
Top with fresh mint and pomegranate arils, if desired.