Persian-Inspired Meatballs

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.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 60 Calories

Ingredients

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

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

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.

Step 3

Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.

Step 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).

Step 5

Brush the meatballs with pomegranate molasses as soon as they come out of the oven.