These flavorful meatballs bring a delightful blend of aromatic spices and tender ground meat to your plate. Perfect for a cozy dinner, they offer a unique taste inspired by traditional Persian flavors that everyone will love.
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In a large bowl, mix together the lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper. Crack in the eggs and use your hands to knead everything until the mixture feels smooth and a bit sticky. Cover the bowl and pop it in the fridge for at least 30 minutes so the flavors have time to meld.
When you’re ready, set your oven rack about 6 inches from the broiler and preheat it. Roll the lamb mixture into meatballs about 1 inch in size and place them on a rimmed baking sheet. Give the tops a quick spray with cooking spray to help them brown nicely.
Slide the tray under the broiler and cook the meatballs for about 5 minutes. Then, turn the pan around and broil for another 3 minutes or so. You want to make sure they’re cooked through — an instant-read thermometer should say at least 140°F (60°C) when inserted into the center.
Right after they come out of the oven, brush the meatballs with pomegranate molasses. This adds a lovely tangy sweetness that’s just delicious. Serve them warm and enjoy!
- Use fresh herbs like parsley and mint for the best flavor.
- Make sure not to overwork the meat mixture to keep the meatballs tender.
- Brown the meatballs in a hot pan before baking to lock in juices and add a nice crust.
These meatballs bring a unique blend of flavors with fragrant spices and fresh herbs. They offer a delicious twist on a classic dish, making each bite exciting and comforting at the same time.
Serve these meatballs with saffron rice or warm flatbread to soak up the sauce. A side of yogurt mixed with cucumber and garlic makes a refreshing accompaniment.
Store leftover meatballs in an airtight container in the refrigerator for up to three days. They also freeze well; just thaw them overnight before reheating gently on the stove or in the oven.
