Put all the ingredients in a bowl except for 1 tbsp pine nuts and 1/4 cup parsley. Use your hands to mix everything together well. Then shape the meat into your desired shape, either meatballs or more traditional kofta shape (torpedo-like fingers). Press to ensure that the meatball is tight and keeps its shape. Arrange on a plate and chill until you are ready to cook. This can be done the night before.
When ready, preheat oven to 500 degrees. Arrange meatballs on a baking dish, being careful not to crowd. When preheated, bake for 8-10 minutes until the meatballs look nicely browned.
To serve, scatter with reserved pine nuts and parsley and sprinkle with paprika. Serve with our pomegranate tahini.