Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.