• 2 tablespoons olive oil
• 2 cups diced sweet onion
• 3 cloves chopped garlic
• 1 pound ground lamb
• 1/3 cup chopped parsley
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons Smoked, sweet paprika
• 1/2 teaspoon Aleppo pepper
• 1 egg, mixed with a fork
• Handful of quick cooking oats
• Olive oil for browning 
• Pomegranate molasses and water for deglazing the pan
• Hummus (see recipe on the blog)

Instructions

1. Preheat the oven to 425. 
2. Preheat a large skillet, and when it is hot, add the oil. Add the onions and cook over high heat with a pinch of salt. When the onions start to soften and brown, add the garlic–lower the heat a bit–and cook for another minute until the garlic is just cooked but not at all brown. Set aside and allow to cool before adding the mixture to the meat.
3. In a large bowl, using your hands, combine the lamb, parsley, salt, pepper, paprika, Aleppo pepper, egg, the cooked onions and garlic, and a handful of oats. 
4. Make a test meatball by frying a small clump of this meat mixture in hot oil to see how it tastes. Adjust for seasoning.
5. Wipe out the onion skillet, and heat a drizzle of oil until hot. Shape golf-ball sized meatballs and add them to the pan (be careful not to crowd things). Cook the meatballs until brown on all sides and then remove them to a rimmed cookie sheet lined with aluminum foil. Pop into the oven for 5 minutes and then test one by cutting into it; if it’s cooked all the way through, they’re ready.
6. To plate, spoon hummus on to your plates, starting at the center, then using the back of a spoon to create a landing pad for the meatballs. Place your meatballs in the center, sprinkle with more parsley and and some Aleppo pepper too, and then drizzle with pomegranate molasses. Eat right away.