Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Ingredients
- ½ pounds ground lamb: 1 piece
- panko bread crumbs: 0.5 cup
- scallions: 0.5 cup (minced)
- fresh mint: 2 Tbsp (chopped)
- advieh: 1 Tbsp
- dill: 2 tsp (dried)
- kosher salt: 1 tsp
- ground black pepper: 0.5 tsp
- eggs, lightly: 2 piece (beaten)
- cooking spray:
- pomegranate molasses: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
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Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
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Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
