These Persian Lamb Meatballs with Pomegranate Molasses are next-level. Juicy lamb loaded with warm spices like cinnamon and turmeric, then glazed with this sticky, tangy-sweet pomegranate molasses that hits you right in the flavor feels.

It’s bold. It’s rich. It’s got that sweet-savory magic that makes you stop mid-bite and go, “Whoa.”

Let’s bring the heat.

Essential Ingredients & Tools

Ingredients:

• For the Meatballs:
  • 1 lb ground lamb (or 80/20 ground beef/dark-meat turkey + 1 tbsp olive oil for turkey)
  • 1 small onion, grated (about 1/4 cup)
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1/4 cup breadcrumbs (or almond flour for gluten-free)
  • 1 large egg (or 3 tbsp unsweetened applesauce for dairy-free)
  • 1 tsp advieh (or 1/2 tsp each cumin + coriander + pinch cinnamon + rose petals)
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Glaze:
  • 1/2 cup pomegranate molasses (available at Middle Eastern markets or online)
  • 1/2 cup chicken or vegetable broth
  • 1–2 tbsp honey (optional, to balance tartness)
  • Pomegranate arils and fresh herbs for garnish

Tools You’ll Need

• Large mixing bowl
• Heavy skillet (cast iron or stainless steel)
• Measuring spoons/cups
• Tray for shaped meatballs

Serves: 4 | Prep: 20 min | Cook: 30 min | Total: 50 min

How to Make Persian Lamb Meatballs with Pomegranate Molasses

The secret to tender, flavorful meatballs starts with the mixture. In a large bowl, combine the grated onion (grating releases moisture that keeps the meat juicy), garlic, herbs, breadcrumbs, egg, spices, salt, and pepper. Use your hands to mix gently—overmixing compacts the proteins, leading to tough meatballs. If the mixture feels too soft, chill it for 15 minutes to firm up the fat for easier shaping.

Shaping & Searing for Maximum Flavor

Moisten your hands with water or oil to prevent sticking. Roll the mixture into 1.5-inch balls (about 20–24 total). Uniform size ensures even cooking. Heat 1–2 tbsp oil in a heavy skillet over medium-high heat. Sear the meatballs in batches (crowding causes steaming, not browning) for 2–3 minutes per side until deeply caramelized. This Maillard reaction creates a flavor-packed crust. Transfer to a plate.

The Glaze: Sweet, Tart, and Irresistible

Reduce heat to medium-low. Add pomegranate molasses and broth, scraping up the fond (browned bits) for extra depth. Return meatballs to the skillet, coating them in the glaze. Simmer covered for 15–20 minutes, turning occasionally, until the sauce thickens and meatballs reach 165°F internally. Taste the glaze—if too tart, stir in honey. Garnish with pomegranate arils and herbs.

Pro Technique

• Texture is everything: Mix just until combined. For extra tenderness, soak breadcrumbs in milk first (a “panade” technique).
• Sear smart: Use a heavy pan and ample space between meatballs. Steam prevents proper browning.
• Glaze control: If the molasses is too intense, add honey in 1-tsp increments. For complexity, deglaze with 1 tbsp balsamic vinegar before adding molasses.

Storage & Freshness Guide

• Raw meatballs: Store layered with parchment paper in an airtight container for up to 24 hours. The onion’s acidity breaks down lamb over time.
• Cooked leftovers: Refrigerate in glaze for 3–4 days. Reheat gently with 2 tbsp broth to revive the sauce.
• Freezing: Freeze cooked meatballs and glaze separately for up to 2 months. Thaw overnight and reheat on the stove.

Perfect Pairings

Complementary Dishes

• Saffron Rice: The floral notes of saffron absorb the pomegranate glaze beautifully. Top with toasted slivered almonds for crunch.
• Grilled Eggplant: Smoky, creamy eggplant balances the meatballs’ richness. Slice lengthwise, brush with oil, and grill until tender.

Drinks

• Mint Tea: A traditional Persian pairing—its freshness cuts through the glaze’s richness. Serve hot or iced with honey.
• Grenache Wine: This red’s berry notes mirror the pomegranate, while mild tannins won’t overpower the lamb.

Something Sweet

• Rosewater-Scented Yogurt: Whisk 1 tsp rosewater into Greek yogurt and drizzle with honey. The floral aroma complements the advieh spices.
• Pistachio Baklava: Layers of phyllo, nuts, and syrup echo Middle Eastern flavors. Serve small portions—the dish is already rich.

Persian Lamb Meatballs with Pomegranate Molasses: A Flavor Journey

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Recipe Information

Cost Level $$

Category Meatball

Difficulty Medium

Cuisine Middle-eastern, persian

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Recipe Details

Servings 4

Total Time 50 minutes

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Make these juicy Persian Lamb Meatballs with Pomegranate Molasses for a sweet-savory glaze that’s unforgettable. Get the easy, flavor-packed recipe now!

Ingredients

For the Meatballs

• 1 lb ground lamb
  View substitutions
• 1 small onion (grated)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp fresh mint (chopped)
• 1/4 cup breadcrumbs
  View substitutions
• 1 large egg
• 1 tsp advieh
  View substitutions
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

For the Glaze

• 1/2 cup pomegranate molasses
  View substitutions
• 1/2 cup chicken broth
• 1–2 tbsp honey (optional)
• Pomegranate arils and herbs (for garnish)

Instructions

1. 01

   In a large bowl, combine grated onion, garlic, herbs, breadcrumbs, egg, spices, salt, and pepper.
2. 02

   Add lamb; mix gently until just combined. Chill 15 minutes if too soft.
3. 03

   Shape into 1.5-inch balls.
4. 04

   Heat 1–2 tbsp oil in a skillet over medium-high. Sear meatballs in batches for 2–3 minutes per side.
5. 05

   Reduce heat. Add molasses and broth, scraping up browned bits. Return meatballs to skillet.
6. 06

   Simmer covered for 15–20 minutes, turning occasionally, until glaze thickens.
7. 07

   Adjust sweetness with honey if needed. Garnish and serve.

Tags

contains-meatcontains-lambcontains-eggcontains-glutencontains-honeycomfort-foodheartyrestaurant-stylerich-indulgentsweet-and-savory