Lamb and feta meatballs from Ottolenghi Simple (page 204) by Yotam Ottolenghi

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Notes about this recipe

  • tracy_1dl1re on May 06, 2026

    I ended up making this with beef instead of lamb and it was very good! Flavorful and easy to pull together. I used Hero low carb bread for the bread crumbs. I will definitely make this again.

  • kate_8v3dzp on April 12, 2026

    I’ve made these before without frying and I’m not sure frying adds anything. Also drizzling pomegranate at the end rather than while baking preserves the taste better

  • Delys77 on January 29, 2025

    Our grocery delivery swapped lamb for beef so that is what we used. Seasoning was lovely and worked well with the beef and w3 particularly liked the browned bits of feta that came on contact with the pan. We did use the pomegranate but I found it became a touch bitter in the oven. Possibly it overcooked and the sugar went past the point of caramelization

  • pamacea on December 01, 2024

    These are incredible. Thoroughly enjoyed and will make again—often!

  • Ishie1013 on November 03, 2024

    This was really good and quite easy compared to Ottolenghi’s normal fare. One diner absolutely hated it; the other ate every single bite. I liked the texture and interesting blend of flavors. I served it over seven spice blend rice. I did use the pomegranate molasses which added just a pleasant note of sweetness without being cloying.

  • Beth891 on February 04, 2024

    Delicious! Didn't have any fresh herbs so just added some dried thyme instead but it was still so good, I'd definitely make again.

  • cook_fresco on September 21, 2023

    Excellent recipe. Blitzed the fresh parsley in with the bread (1 piece Hovis Seed Sensations) in mini food processor. No issues with binding at all. Lightly coated in oil and cooked on baking parchment in air fryer at 193 for 18 mins (( made 19 meatballs). No molasses as didn't have any. Served with gino d'acampo's roasted veg ratatouille and grated cheese: the flavours worked brilliantly.

  • Babycarrot on April 18, 2023

    Really delicious and unlike a lot of other Ottolenghi recipes, truly is simple. I used pre-ground lamb and already cubed feta. I pan fried them on the stove and then finished off in the toasted oven with the pomegranate molasses. I had no issues with binding. I loved the salty bite of the feta with the sweet and tangy pomegranate molasses. Might even increase the molasses slightly next time. Served with the asparagus w/almonds and capers but this would also be good with a simple side salad or rice.

  • rhb on January 31, 2023

    Really good...baked in oven at 450 f convection instead of frying.

  • anya_sf on October 31, 2021

    Using pre-ground lamb, the mixture held together fine. I hate frying meatballs, so I used Ina's roasting technique, forming the meatballs with an ice cream scoop (yielding 13-14 meatballs), then roasting them at 400 F for 25 min, drizzling with pomegranate molasses for the last 5 minutes. Between the rendered fat on the pan and sugar from the molasses, the bottoms got a little dark and tough, so next time I'd just add the molasses for the final 2 or 3 minutes. My family really liked these.

  • lou_weez on June 20, 2021

    These worked well - no problem with binding as others have suggested. I did probably overwork the mince, but I didn't want them to fall apart. Served with mint rice from the same book.

  • jenburkholder on August 10, 2020

    These were tasty enough, just a basic meatball. Like several others here, I found they didn’t bind well, and added an egg. Might repeat, but there are more interesting lamb meatballs out there.

  • Ro_ on January 21, 2020

    I can't get lamb mince where I live, but really wanted to make this recipe, so after doing some research online I tried cutting up lamb shoulder as finely as I could and then pulsing in the blender. This worked OK in terms of giving me meat I could form into meatballs. However a) I had problems with about half the meatballs falling apart during cooking and b) I found the meatballs very fatty - next time I'd try using half lean leg meat and half shoulder meat perhaps. I liked the cinnamon flavours a lot, but the feta didn't come through that much for me. I couldn't get pomegranate molasses, but wonder if that would have helped offset the fattiness of the lamb a bit more.

  • Barb_N on May 22, 2019

    I guess I’ll be the lone voice of dissent. I found the mixture dry and crumbly even decreasing bread crumbs. Once I added a beaten egg (which I kept looking for in the ingredient list), I was able to fry them without them falling apart. The pomegranate molasses makes a nice topping but turned into ‘candy’ on the baking sheet. I much prefer the lamb and pistachio patties.

  • Nossovitzky on May 19, 2019

    Number 1 requested meal at our place. Very moreish and I love the sweet/sour flavour from the pomegranate molasses.

  • ronacollins on May 15, 2019

    A family favourite and so Simple too!

  • TrishaCP on May 10, 2019

    Yes, we loved these too. I used the pomegranate molasses drizzle, and I liked the sour note it added.

  • FJT on May 10, 2019

    Another vote for this recipe. Yum!

  • okcook on May 08, 2019

    These are fabulous. I made the larger meatballs for dinner. I fried them in some lamb fat from the freezer. I just kept shaking the pan to keep the meatballs rolling around. They took about 6 or so minutes. I used a meat thermometer to try to cook them to 165F but I over shoot to 174F..still they were moist and tender. With a minute to go I just drizzled the pomegranate molasses over the meatballs and kept shaking the pan.

  • wester on March 22, 2019

    I thought these were excellent, with the feta adding both sharpness and richness without becoming overly cheesy. The children were not quite as enthusiastic but they still finished them without complaints. The first frying then baking seemed overly complicated to me, but when you don't change pans it's not really that much of a bother. I left out the bread and forgot the garlic, both without much ill effect.

  • purrviciouz on March 12, 2019

    These were delicious and a fun delight with the pomegranate molasses glaze. I used half beef and half lamb and served with chickpea and green salad with yogurt sauce.

  • JennyHay on December 26, 2018

    Delicious simple meatballs. I served them with the Couscous Cherry Tomato and Herb Salad (page 158). Perfect together.

  • Astrid5555 on September 14, 2018

    As promised quick and easy to make, great to make ahead. Made 40 little meatballs as canapés, which were gone within minutes. Delicious!

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