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Persian-Inspired Meatballs
Persian-Inspired Meatballs
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
58 minutes
Persian-inspired lamb meatballs with Advieh, mint, dill, and tangy pomegranate molasses.
Ingredients:
  • 1.5 pounds ground lamb
  • 0.5 cup panko bread crumbs
  • 0.5 cup minced scallions
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon advieh
  • 2 teaspoons dried dill
  • 1 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 2 tablespoons pomegranate molasses, or to taste
Instructions:
  • In a generous bowl, mix together lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper. Add beaten eggs and knead by hand until the mixture is smooth and slightly sticky. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.
  • Position the oven rack 6 inches below the broiler and preheat the broiler.
  • Shape the lamb mixture into 1-inch balls and place them on a rimmed baking sheet. Lightly coat the tops with cooking spray.
  • Broil in the preheated oven for a total of 8 minutes, rotating the baking sheet halfway through. Ensure the center reaches a minimum of 140°F (60°C) with an instant-read thermometer.
  • Once out of the oven, glaze the meatballs with pomegranate molasses.

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