Lamb and feta meatballs from Essential Ottolenghi: A Collection (page 204) by Yotam Ottolenghi

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Notes about this recipe

  • 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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