Prepare the brown rice according to package directions. I use a rice cooker.

Separate two of the scallions and chop them finely. Set aside. Chop the remaining scallions into one-inch chunks and set aside.

In a medium bowl, mix together the ground beef, ground chicken, the finely chopping scallions, two-thirds of the ginger, half of the garlic, two teaspoons of the soy sauce, and a dash of pepper until just combined. Form the mixture into meatballs and set aside on a plate.

To prepare the sauce, whisk together the remaining 1/3 cup of soy sauce, pomegranate juice, maple syrup, cornstarch, toasted sesame oil, the remaining ginger, and the remaining garlic until evenly combined. Set aside.

Heat a large sauté pan over medium-high heat. Place the meatballs in the pan, leaving space between each meatball. Using tongs, flip the meatballs periodically to allow them to brown on all sides. Cook for five to seven minutes, until evenly browned.

Add the sauce to the meatballs and cook for two to three minutes, stirring the meatballs to coat, until the sauce has thickened. Add the snap peas, bok choy, and remaining scallions. Cover and simmer for two to three minutes to allow the vegetables to wilt.

Serve over brown rice, sprinkled with pomegranate arils and sesame seeds.