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 Dish Is Hard To Resist
Cooking Hints
- 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.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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!
