Persian-Inspired Meatballs

Ingredients

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• ½ teaspoon vegetable oil
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• 2 slices dry bread, diced
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• ½ teaspoon vegetable oil, or as needed
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• ¼ cup milk
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• 1 pound ground lamb
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• 1 egg
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• 4 cloves minced garlic
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• 2 tablespoons chopped fresh thyme
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• 1 tablespoon Worcestershire sauce
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• 1 tablespoon lemon zest
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• 1 teaspoon ground coriander
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• 1 teaspoon dried basil
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• 1 teaspoon dried rosemary, crushed
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• ¾ teaspoon salt
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• ¼ teaspoon ground black pepper
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• ¼ cup tomato sauce
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• 5 leaves fresh mint, finely chopped
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• 2 tablespoons balsamic vinegar
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Instructions

1. 1
   Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2
   Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3
   Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4
   Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5
   Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.