These lamb meatballs can be an appetizer or entrée paired with a Côtes du Rhône red.
Preheat the oven to 425 F
In a large bowl, combine ground lamb, thyme, rosemary, parsley garlic, breadcrumbs, cinnamon, 3/4 teaspoon salt and pepper. Gently mix to combine. Form into 18 balls (about 1-1/4 oz. each). For appetizers form into 36 smaller balls.
In a large frying pan, warm one tablespoon of olive oil over medium-high heat. When the oil is hot, add the meatballs in batches and fry for 5-6 minutes, turning them to brown all sides. Transfer the meatballs to a parchment lined baking sheet. Drizzle with the pomegranate molasses and bake for about 5 minutes or until the meatballs are cooked.
Serve meatballs on a flat plate with a smear of Greek yogurt on the side of the plate with a drizzle of pomegranate molasses over the yogurt. Optional - Pomegranate seeds and thyme leaves for garnish.