meatballs are packed with aromatic spices and fresh herbs, bringing a delicious taste of Persian flavors to your table. Perfect for a cozy dinner or as a flavorful appetizer to share with friends.
Prep Time20 min
Cook Time8 min
Total Time28 min
Difficulty
Medium
Kitchen Tricks
Use fresh herbs like parsley and mint for the best flavor.
Avoid overmixing the meat to keep the meatballs tender.
Brown the meatballs gently in the pan before finishing them in the sauce to lock in moisture.
Ingredients
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Why This Recipe Is So Delicious
These meatballs are packed with warm spices and fresh herbs that bring a unique and comforting flavor to your meal. They are easy to make and perfect for sharing with family and friends. The blend of ingredients creates a deliciously fragrant dish that feels both exotic and familiar.
Step 1
In a big bowl, mix together the lamb, bread crumbs, chopped 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 half an hour so the flavors can really come together.
Step 2
While the mixture chills, set your oven rack about 6 inches from the broiler and preheat it. When ready, shape the lamb mixture into small meatballs, about an inch each. Place them on a rimmed baking sheet and give the tops a quick spritz with cooking spray.
Step 3
Slide the tray under the broiler and cook the meatballs for about 5 minutes. Then, turn the pan around and broil them for another 3 minutes. To be sure they’re cooked through, check that the center reaches 140°F (60°C) with a meat thermometer.
Step 4
Right after they come out of the oven, brush the meatballs with pomegranate molasses for a lovely, tangy finish. Serve warm and enjoy!
50
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Style Ideas
Serve these meatballs over a bed of fluffy basmati rice or alongside warm flatbreads. They also pair wonderfully with a simple yogurt sauce or a fresh salad to balance the spices and add brightness to the meal.
How To Keep It Fresh
Store leftover meatballs in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage; just thaw in the fridge before reheating gently on the stove or in the oven.
Frequently Asked Questions
Can I use beef instead of lamb for this recipe?
Yes, ground beef can be used, but lamb offers a more authentic flavor.
What is advieh and where can I find it?
Advieh is a Persian spice mix with cinnamon, cumin, and other warm spices; you can find it in Middle Eastern markets or online.
How do I know when the meatballs are fully cooked?
Use a meat thermometer to check the center reaches 140°F (60°C).
Can I prepare the meatballs ahead of time?
Yes, you can mix and chill the mixture overnight, then shape and cook the meatballs when ready.
What can I use if I don’t have pomegranate molasses?
You can substitute with a mix of balsamic vinegar and honey for a similar tangy sweetness.
Is it okay to bake the meatballs instead of broiling?
Yes, bake at 400°F (200°C) for about 15-20 minutes, turning halfway through.
Can I freeze the meatballs before cooking?
Yes, shape them and freeze on a tray, then transfer to a bag; cook from frozen, adding a few extra minutes.
How can I make the meatballs less sticky to handle?
Chill the mixture well and wet your hands slightly before shaping to prevent sticking.
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