For the Meatballs: Grate shallots using largest holes of a box grater and transfer to a large bowl. Add panko, and stir to combine; let sit to moisten for 5 minutes. Add beef, pork, egg, salt, cumin, and pepper, and using your hands, mix until just combined, making sure not to overmix.

With wet hands (to keep the meatballs from sticking), form 24 meatballs and transfer to a large plate. (Meatballs should be about 1 ounce each; 1 ½-inch wide; a scant 4 teaspoons per ball.)

Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Place half of the meatballs in preheated air fryer basket, spacing at least ½-inch apart. Cook until browned and an instant-read thermometer inserted into the center of each meatball registers 160°F (71 °C), 6 to 8 minutes, flipping meatballs halfway through cooking time. Transfer to a plate; repeat process with remaining meatballs.

For the Pomegranate-Miso Sauce: While meatballs cook, in a large skillet, whisk together pomegranate juice, ketchup, honey, miso, salt, and pepper until smooth. Bring to a simmer over medium-high heat; reduce heat to medium, and simmer, whisking occasionally, until mixture is thickened into a glossy glaze, 5 to 7 minutes.

When ready to serve, add meatballs to glaze in skillet, and toss to coat. If necessary, reheat meatballs in glaze over medium heat until warmed through. Transfer to a serving plate, sprinkle with mint and pomegranate seeds, and serve.