Ingredients
30
30 servings
- •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
Instructions
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- 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).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutritional Facts
Per 30 servings
- Calories: 60
- Carbohydrate: 3g
- Fat: 4g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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