Ingredients
- 1.5 pounds of freshly ground lamb
- 1/2 cup of panko breadcrumbs
- 1/2 cup of finely chopped scallions
- 2 tablespoons of freshly chopped mint leaves
- 1 tablespoon of aromatic advieh spice blend
- 2 teaspoons of dried dill
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 2 eggs, gently beaten
- A mist of cooking spray
- 2 tablespoons of delightful pomegranate molasses, adjust to suit your taste buds
Step 1
In a spacious mixing bowl, combine tender lamb with breadcrumbs, fresh scallions, fragrant mint, a touch of advieh spice, dill, and a sprinkle of salt and pepper. Mix in beaten eggs and knead until the mixture is smooth and slightly sticky. Allow the flavors to meld by covering the bowl and letting it chill in the refrigerator for at least half an hour.
Step 2
Prepare for cooking by positioning the oven rack about 6 inches from the broiler's heat source and preheating the broiler.
Step 3
Shape the lamb mixture into small, 1-inch balls and place them on a baking sheet with raised edges. Lightly mist the tops with cooking spray for a golden finish.
Step 4
Broil the meatballs in the preheated oven for 5 minutes, then rotate the baking sheet and broil for an additional 3 minutes. Verify that the internal temperature reaches at least 140 degrees F (60 degrees C) using an instant-read thermometer.
Step 5
As soon as the meatballs are done, brush them with a flavorful touch of pomegranate molasses for a delightful finish.
Extra Tips & Suggestions
- 1. Keep your meatball mixture in an airtight container in the fridge to let the flavors meld together overnight.
- 2. Store the cooked meatballs in a shallow dish, covered with a layer of tomato sauce to keep them moist and flavorful.
- 3. Freeze any extra meatballs in a single layer on a baking sheet before transferring them to a freezer-safe bag for easy portioning later on.
