Grind rice and meat together. Add salt and pepper to taste. (Alternately, Syrian butchers have already-prepared Kibbeh Hamda meat, already mixed with rice, so you can skip the step of making your own if you have access to this.)

Combine filling ingredients well. Mix a little oil and a few drops of fresh lemon juice on a plate. Dip your finger in this mixture to prevent from sticking. Roll the shell mixture (hamda) into about 15 to 24 one-inch balls.

Hollow each ball with your finger and fill with about one teaspoon of filling.

Close the opening by pinching it together firmly. Kibbeh balls may be frozen prior to cooking.

Combine ingredients in a small saucepan. Bring to a low boil and simmer for five to 10 minutes.

In a separate pot, sauté red onion until translucent.

Add the kibbeh balls and let brown.

Add sauce and bring to a boil.

Cover and simmer for 20 minutes.

Before serving, add fresh pomegranate seeds and chopped fresh mint.

Serve over rice.