No matter how much you love the Swedish variety, you'll be rooting for the Greeks after a couple of these.
Mix lamb, onion, garlic, pistachios, parsley, breadcrumbs, egg, coriander, cumin, salt, and pepper in a large bowl until just combined. Using a teaspoon, shape into small balls; place on a parchment-lined rimmed baking sheet. Cover with plastic wrap; refrigerate until firm, about 30 minutes.
Simmer pomegranate juice over medium-low heat until reduced by half, about 25 minutes; stir in sugar.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat; add about 20 meatballs, and cook 2 to 3 minutes. Add 1 1/2 tablespoons pomegranate juice and heat, swirling pan to evenly coat meatballs. Transfer meatballs to plate; keep warm. Repeat with remaining meatballs. Serve immediately.