Pomegranate-Glazed Lamb Meatballs

• 1 pound ground lamb
• 1 small clove garlic, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon finely grated orange zest
• 1/2 teaspoon black pepper
• Olive oil, for brushing
• 3 tablespoons pomegranate molasses
• Chopped fresh mint, as needed

1. In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined.
2. Form into 1-inch meatballs.
3. Transfer to a foil-lined baking sheet and brush with oil.
4. Heat the broiler.
5. Run meatballs under the broiler until golden and just cooked through, about 5 minutes.
6. Brush immediately with pomegranate molasses.
7. Spear with toothpicks, sprinkle with mint and serve.

ground lamb, clove garlic, kosher salt, orange zest, black pepper, olive oil, pomegranate molasses, fresh mint

Taken from cooking.nytimes.com/recipes/12511 (may not work)