Lamb and feta meatballs

I adore the flavour combinations in this Ottolenghi recipe, especially how well pomegranate syrup works with lamb (really worth hunting down). Minced lamb isn’t always readily available so ask your butcher or as I did - mince it at home so it is even fresher. For this recipe, I used some fairly lean lamb leg steaks.

Step 1 - Prepare

• Put all the ingredients into a bowl and mix together with your hands.

• Shape into roughly 4 cm diameter balls.

 

Step 2 - Cook

• Shallow fry the balls in a little oil until golden.

• At this stage the meatballs can be kept covered.

• When you are ready serve, heat through in a pre-heated oven at 200 C for 10 minutes.

• Drizzle with pomegranate molasses and sprinkle with coriander to serve.

 

 Ingredients

• 250g lamb mince

• 60g Feta cheese, roughly crumbled

• 3 sprigs thyme, picked

• 1 clove garlic, crushed

• 5 sprigs of flat-leaf parsley, chopped

• 1 slice basic white bread, crusts removed and blitzed to crumbs in food processor

• 1/4 tsp ground cinnamon

• Salt and pepper to season

• Drizzle of pomegranate molasses (to serve)

• 2 sprigs picked coriander leaves (to serve)