Name: Persian-Inspired Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 30
Ingredients: Ground lamb - 1 ½ pounds; Panko bread crumbs - ½ cup; Minced scallions - ½ cup; Chopped fresh mint - 2 tablespoons; Advieh - 1 tablespoon; Dill Dried - 2 teaspoons; Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Eggs, lightly beaten - 2; Cooking spray - 2; Pomegranate molasses, or to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Persian-Inspired Meatballs

1. Ground lamb - 1 ½ pounds

2. Panko bread crumbs - ½ cup

3. Minced scallions - ½ cup

4. Chopped fresh mint - 2 tablespoons

5. Advieh - 1 tablespoon

6. Dill Dried - 2 teaspoons

7. Kosher salt - 1 teaspoon

8. Ground black pepper - ½ teaspoon

9. Eggs, lightly beaten - 2

10. Cooking spray - 2

11. Pomegranate molasses, or to taste - 2 tablespoons

How to cook deliciously - Persian-Inspired Meatballs

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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. Stage

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