Prep Time::20 mins
Cook Time::8 mins
Additional Time::30 mins
Total Time::58 mins
Servings::30
Yield::30 meatballs
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
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.
Cook's Note:
Advieh is a Persian spice blend of cumin, coriander, cinnamon, cardamom, and dried rose petals. If you can't find it online or in a spice shop, mix up your own using one of the many recipes online. Or use a Middle Eastern spice blend with similar ingredients.