These delicious meatballs can be served as a main with mashed potato, as a canapé on their own, mixed in with vegetables or partnered with some hommus and popped in a pita wrap for a lunch on the go. Our inspiration behind this recipe is from the very talented Yotam Ottolenghi, so thank-you Mr. Ottolenghi! 

Ingredients (serves 6)

500gm Minced lamb 

100gm Feta, crumbled into 1cm pieces

2 tablespoons of thyme leaves

2 garlic cloves, crushed

10gm parsley, finely chopped

45gm breadcrumbs

1 teaspoon of Golden Grind Latte Blend

1 tablespoon of olive oil 

2 teaspoons of pomegranate molasses (optional) 

salt and black pepper 

Method

1. Preheat the oven to 200*C Fan 

2. Put the mince into a large bowl with the feta, thyme, garlic, parsley, breadcrumbs, Golden Grind, 3/4 teaspoon salt and plenty of pepper. Mix well to combine, then form into balls (roughly 4cm wide)

3. Put the oil into a large frying pan and place on a 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 the balls to a parchment-lined baking tray, drizzle with the pomegranate molasses, if using, and bake for 5 minutes, until the meatballs are cooked through. 

Serve hot and enjoy!