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Persian-Inspired Meatballs

Rated as 5 out of 5 Stars

"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."
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58 m servings 60
Original recipe yields 30 servings (30 meatballs)


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  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. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
  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. 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

Per Serving: 60 calories; 3.5 2.9 4.5 28 91 Full nutrition

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Loved these. Making the advieh (looked online on how to) was easy, especially because I had dried rose petals hanging on my rose bushes in my yard (because I'm not very good at tending to them)...