Lamb and Summer Savory Meatballs

1/2 lbs. ground lamb
1/2 cup breadcrumbs
1/2 a cup milk
1/2 tsp salt
1 cup scallions (spring onion) greens, chopped
2 cloves garlic, grated (wait till the last minute to do this)
2 Tbsp. chopped fresh summer savory
2 Tbsp. pomegranate molasses
1 egg
1/3 cup of pine nuts

Pour the milk onto the breadcrumbs and let them absorb the liquid. In a large bowl combine all the ingredients and mix very well with your hands (grate the garlic over the meat just before mixing). Heat up a heavy bottomed pan, and start forming the mixture into small ping pong balls. Fry in olive oil until brown on one side, flip, brown and remove to a plate when cooked.

Cook in three or four batches and don’t over crowd the pan or it will lose heat and you’ll get grey, steamed meatballs.

Serve the irresistibly brown meatballs at room temperature with a garlicky yogurt.

From: 66 squarefeetfood