Time 58m Yield 30 Number Of Ingredients 11 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.
Yield Makes 24-30 meatballs Number Of Ingredients 25 Steps:
To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours. Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside. Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden. Meanwhile, in another mixing bowl, combine all the ingredients for the glaze. Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate. Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
Time 40m Yield 18 meatballs Number Of Ingredients 19 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.
Time 58m Yield 30 Number Of Ingredients 11 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.
More about “persian inspired meatballs recipes”
Time 25m Yield 7 serving(s) Number Of Ingredients 14 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.
