These flavorful meatballs are infused with warm spices and fresh herbs, bringing a taste of Persian cuisine to your table. They’re perfect for a cozy dinner or as a delicious appetizer to share with friends.
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.
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.
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).
Right after taking them out of the oven, brush the meatballs with pomegranate molasses for a glossy, tangy finish. Serve warm and enjoy!
- Use fresh herbs like parsley and cilantro for the best flavor.
- Don’t overmix the meat to keep the meatballs tender.
- Brown the meatballs gently in a pan before simmering to lock in moisture.
These meatballs are packed with warm spices and fresh herbs, giving them a unique and comforting flavor. They are tender and juicy, making each bite satisfying. The combination of ingredients creates a dish that feels both hearty and elegant.
Serve with fluffy basmati rice or warm flatbread to soak up the sauce. A side of yogurt or a simple cucumber salad adds a refreshing balance. Garnish with extra herbs and a squeeze of lemon for brightness.
Store leftover meatballs in an airtight container in the refrigerator for up to three days. They also freeze well—place them in a freezer-safe container and thaw overnight before reheating gently on the stove or in the oven.
