Name: Persian-Inspired Meatballs recipe
Ingredients: 1 ½ pounds ground lamb;½ cup panko bread crumbs;½ cup minced scallions;2 tablespoons chopped fresh mint;1 tablespoon advieh;2 teaspoons dried dill;1 teaspoon kosher salt;½ teaspoon ground black pepper;2 eggs, lightly beaten;cooking spray;2 tablespoons pomegranate molasses, or to taste

All Recipes Meat and Poultry Recipes Lamb Ground

Ingredients

1 ½ pounds ground lamb ½ cup panko bread crumbs ½ cup minced scallions 2 tablespoons chopped fresh mint 1 tablespoon advieh 2 teaspoons dried dill 1 teaspoon kosher salt ½ teaspoon ground black pepper 2 eggs, lightly beaten cooking spray 2 tablespoons pomegranate molasses, or to taste

Nutrition Info

60.2 calories carbohydrate: 2.9 g cholesterol: 27.6 mg fat: 3.5 g fiber: 0.1 g protein: 4.5 g saturatedFat: 1.4 g servingSize: - sodium: 90.8 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
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).
Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

Recipe Yield

30 meatballs

Recipe Note

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.

Alternatives to this recipe

Persian-Inspired Meatballs