Mini Syrian Lamb Meatballs

Warm, spiced, and irresistibly tender, these mini Syrian lamb meatballs—also from Chef Nicco— are layered with herbs, pistachios, and Baharat, then finished with pomegranate molasses and sumac for a bold, vibrant bite perfect nestled into creamy hummus. 

Ingredients:
1 pound ground lamb
1 egg
2 tablespoons red pepper paste
1 bunch parsley, chopped
1 bunch scallions, chopped
3 tablespoons Baharat Spice Blend (see recipe)
2 tablespoons salt
1 shallot, minced
2 cloves garlic, minced
¼ cup chopped pistachio
¼ cup milk
½ cup Panko breadcrumbs
Pomegranate molasses, for serving
Ground sumac, for serving
Toasted pine nuts, for serving

Method:
1. In a mixing bowl, combine all the ingredients except for the milk, Panko and garnishes. Thoroughly mix the meatball mix by hand, or with a wooden spoon. Add the milk and thoroughly mix until the meatball mix has a tacky/sticky texture. (This is an essential step to emulsify the mixture before adding the Panko. This will help keep the mixture together when it cooks, and the meatballs will be extra juicy!) Add the Panko and mix until just combined. Let stand for 10-15 minutes..

2. Scoop the meatballs with a small scoop and roll them into balls. In a hot cast iron or heavy bottomed pan, add 2 tablespoons of olive oil. Once the oil is hot, add the meatballs to the pan and turn the heat down to medium. Brown the meatballs on all sides, and cook them until the internal temperature hits 150°. Turn the heat off and let the meatballs rest in the pan for 3-5 mins.

3. Drizzle with pomegranate molasses and a dusting of sumac. Once the meatballs have rested, serve them in the well of the English Spring Pea Hummus, with toasted pine nuts sprinkled on top, and a generous drizzle of olive oil in the center. Enjoy!