Persian Inspired Meatballs Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees.
• Combine all the meatball ingredients in a mixing bowl. Mix just until combine.
• Shape into about 18 meatballs and place on a parchment lined baking sheet.
• Bake for about 25 minutes or until brown.
• Transfer to a serving platter and serve with a bowl of plain yogurt. Drizzle about 1 tablespoon of the date molasses on top of the yogurt (do not stir the date molasses into the yogurt) and garnish with a few saffron threads and a light crumble of dried rose petals.

Steps:

• In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
• Drain well.
• In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
• Form into 1 1/2 inch balls and place on a baking sheet.
• (Keep your hands damp with a little water to facilitate forming the meatballs).
• Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.