THE RECIPE JOURNAL · Main Course
Savory Meatballs with Persian Flavors
These meatballs are packed with warm spices and fresh herbs that bring a delightful Persian twist to your dinner table. Easy to make and full of flavor, they’re perfect for a comforting meal any night of the week.
FROM THE KITCHEN • Savory Meatballs with Persian Flavors
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Mix and Chill Meat
In a large bowl, mix together the lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper. Crack in the eggs and use your hands to knead everything until the mixture feels smooth and a bit sticky. Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors come together.
02
Preheat and Shape Meatballs
While the mixture chills, set your oven rack about 6 inches from the broiler and preheat it. Once ready, shape the lamb mixture into small meatballs, about an inch in diameter, and place them on a rimmed baking sheet. Give the tops a light spray of cooking oil to help them brown nicely.
03
Broil Meatballs Evenly
Slide the tray under the broiler and cook the meatballs for 5 minutes. Then turn the pan around and broil for another 3 minutes. To make sure they're cooked through, check that the center has reached at least 140°F (60°C) with a meat thermometer.
04
Glaze Meatballs
Right after they come out of the oven, brush the meatballs with pomegranate molasses for a lovely sweet and tangy finish. Serve warm and enjoy!
Why you’ll love it
These meatballs bring a unique twist by blending traditional spices with Persian flavors. They are juicy, aromatic, and full of depth, making them a comforting meal that stands out from everyday dishes.
How to serve
Serve alongside fluffy basmati rice or warm flatbread to soak up the sauce. A simple cucumber and yogurt salad pairs beautifully to balance the spices and add freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or microwave to keep the meatballs moist. For longer storage, freeze cooked meatballs in a sealed bag for up to two months.
