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Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.


Recipe Summary

8 mins
30 mins
58 mins
20 mins
30 meatballs


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Advieh is a Persian spice blend of cumin, coriander, cinnamon, cardamom, and dried rose petals. If you can't find it online or in a spice shop, mix up your own using one of the many recipes online. Or use a Middle Eastern spice blend with similar ingredients.

Nutrition Facts

60 calories; protein 4.5g; carbohydrates 2.9g; fat 3.5g; cholesterol 27.6mg; sodium 90.8mg. Full Nutrition