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Lamb meatballs with warm yoghurt and Swiss chard from Nopi: The Cookbook (page 147) by Yotam Ottolenghi and Ramael Scully

  • ground allspice
  • coriander leaves
  • ground cinnamon
  • ground coriander
  • garlic
  • lemons
  • onions
  • Swiss chard
  • Greek yoghurt
  • pine nuts
  • breadcrumbs
  • lamb mince
  • chicken stock
  • red chillies
  • dried mint

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Notes about this recipe

  • TrishaCP on January 08, 2018

    We doubled the sauce and that was a good call. The sauce was great and I loved the pop of pomegranate at the end.

  • MmeFleiss on June 05, 2017

    I agree with sosayi that doubling the sauce gave us the right proportion of meat to yogurt sauce. Delicious, but more time consuming than I had anticipated.

  • sosayi on April 07, 2017

    The meatballs freeze beautifully, so making extra is a great idea. Once you have that done, this comes together really quickly for an easy weeknight dinner. I'd also recommend doubling the sauce. Addicting!

  • KarenS on February 28, 2017

    Wonderful flavors, and the egg+cornstarch trick kept the yogurt sauce deliciously thick, napping the meatballs beautifully. I used toasted sesame seeds instead of pine nuts and oven 'fried' the meatballs while I made the sauce.

  • cultus.girl on August 28, 2016

    This is a lovely recipe. Rave reviews. We only had two meatballs each and that was ample with a side vegetable dish and salad.

  • cathinchley on October 13, 2015

    Realistically 3 meatballs per person is sufficient for a serve, particularly as you are having something else on the side. We made a double recipe and got 55 meatballs. Although the recipe states the pomegranate seeds as optional, they really cut through the yoghurt to balance this dish perfectly.

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