Caregory : Low Calorie Recipes
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.
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
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.
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