Persian-Inspired Meatballs
Description
Advieh, mint, dill, and pomegranate molasses give these easy broiled lamb meatballs a Persian flair.
Ingredients
•
1 1/2 pounds ground lamb
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1/2 cup panko bread crumbs
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1/2 cup minced scallions
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2 tablespoons chopped fresh mint
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1 tablespoon advieh
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2 teaspoons dried dill
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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2 eggs, lightly beaten
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cooking spray
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2 tablespoons pomegranate molasses, or to taste
Directions
1
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.
2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3
Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
4
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).
5
Brush the meatballs with pomegranate molasses as soon as they come out of the oven.