Lamb and feta meatballs

#cuisines/middle-eastern #dishes/main #active-time/30-to-60mins
Ottolenghi Simple
Servings: 4

Ingredients

• 18 oz (500g) ground lamb
• 3.5 oz (100g) feta, crumbled
• 2 tbsp thyme leaves
• 2 garlic cloves, minced
• 1/2 cup (10g) parsley, finely chopped
• 1 cup (45g) fresh white breadcrumbs (from about two slices, without crust)
• 1/2 tsp ground cinnamon
• salt and black pepper
• 1 tbsp olive oil
• 2 tsp pomegranate molasses (optional)

Instructions

1. Preheat oven to 425ºF.
2. Put the lamb into a large bowl with the feta, thyme, garlic, parsley, breadcrumbs, cinnamon, 3/4 tsp salt, and plenty of pepper. Mix well to combine, then form into about 18 balls (or 36, if making them as a canapé): they should be all about 1.5 inches/4cm in diameter and weigh about 1.25oz/35g.
3. Put the oil into a large frying pan and place over medium-high heat. Once hot, add the meatballs and fry for 5-6 minutes, turning them over carefully throughout until golden brown on all sides. Transfer them to a parchment-lined baking pan, drizzle with the pomegranate molasses and bake for 5 minutes, until the meatballs are cooked through. Serve hot.

Cookbook note: If making smaller canapé-size balls, cooking time will be less - 3-4 minutes in the pan, then 3 minutes in the oven to warm through. Meatballs can be fried up to 6 hours in advance and warmed through for 5 minutes before serving. Leftovers can also be eaten the next day, either at room temperature or warmed through.

Journal

• 2023-12-04: Used original recipe (without molasses), but used 1 cup dry store-bought breadcrumbs instead of fresh; a bit too bready. Would recommend 1/2 cup if using dry store-bought breadcrumbs. Ate with Charred cherry tomatoes with yogurt and pita; amazing combo!