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
Why This Recipe Is So Good
Kitchen Tricks
- Don’t overmix the meat to keep the meatballs tender.
- Brown the meatballs gently in a pan before simmering to lock in moisture.
Step 1
In a big bowl, mix together the lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper. Crack in the eggs and knead everything with your hands 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.
Step 2
While the mixture chills, move your oven rack to about 6 inches below the broiler and preheat the broiler. Once ready, shape the lamb mixture into little balls about an inch wide and place them on a rimmed baking sheet. Give the tops a light spray of cooking oil.
Step 3
Slide the tray under the broiler and cook the meatballs for 5 minutes. Then, turn the pan around and broil them for another 3 minutes. To make sure they’re cooked through, check that the inside temperature hits at least 140°F (60°C).
Step 4
Right after taking them out of the oven, brush the meatballs with pomegranate molasses for a glossy, tangy finish. Serve warm and enjoy!
