Persian-Inspired Meatballs

Ingredients

• 1.5 pounds ground lamb
• 0.5 cups panko bread crumbs
• 0.5 cups minced scallions
• 2 tablespoons chopped fresh mint
• 1 tablespoon advieh
• 2 teaspoons dried dill
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 2 eggs , lightly beaten
• cooking spray
• 2 tablespoons pomegranate molasses , or to taste

Instructions

1. 1

   Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.

2. 2

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. 3

   Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.

4. 4

   Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

5. 5

   Brush the meatballs with pomegranate molasses as soon as they come out of the oven.