• CP

lamb + feta meatballs

Updated: Feb 22

If you like lamb, this recipe is for you.

I use Ottolenghi's recipe as a base and *cue lazy move* sub in whatever I have in the fridge or garden to give it some extra umph (and clear out what we need to get rid of). A little chopped arugula, some basil or mint with the parsley...you get my jist.

At the House of Nosh, we love to eat these with roasted cherry tomatoes and lemon greek yogurt. some quick pickles. on a pita. on a salad. with some butter + brown sugar roasted squash. or some charred broccoli. we like 'em big and sometimes really small. I like to cook a lot of them, eat some for dinner, and freeze the rest for easy weeknight meals. Bottom line - we can't get enough of these juicy gems.

shout out to my man Ottolenghi for all that he inspires. If you don't know, look him up.


  • 1 LB ground lamb

  • 4 OZ feta // crumbled

  • 2 TBSP fresh thyme leaves (roughly chopped)

  • 4 cloves of garlic (minced - can reduce to 2 if you don't love garlic, or blanche before you drop in the meatball)

  • 1/2 CUP parsley (finely chopped)

  • 1/2 CUP cilantro (finely chopped)

  • 3/4 CUP of breadcrumbs (fresh - prepackaged - parmesan flavor - we wouldn't rec. italian seasoned or panko here)

  • 1/2 TSP dried oregano

  • 1/2 TSP of cinnamon // this is required. for real. the full 1/2 tsp if you're doing 1 LB of meat. DO IT. you'll thank me. and you'll regret it if you adjust.

  • salt and peppa

  • 1 TBSP avocado oil

  • optional: 1/4 cup arugula (finely chopped), 4 mint leaves (finely chopped)optional: 2 tsp pomegranate molasses (I never have this on hand so I do a splash of pomegranate vinegar or nothing at all)


  1. Preheat the oven to 425˚F. *cue lazy move* or preheat the toaster oven. because that's how my Dad raised me.

  2. Add the lamb to a large bowl with the feta, thyme, garlic, parsley, cilantro, breadcrumbs, other optional herbs if you're going there, breadcrumbs, cinnamon, oregano, pomegranate vinegar, salt and peppa. Mix well to combine. Form into 18 small balls (about 35g each) and place them on a parchment lined baking sheet.

  3. Put the baking sheet in the fridge and let those lamb babies chill. For at least 10 minutes. I usually prep the rest of dinner while these babies take a cold plunge. If you're leaving them in the fridge for longer than 10 minutes, cover the sheet pan with plastic wrap or foil or reusable wax paper wrap or a dish towel or whatever you have on hand.

  4. Preheat a large frying pan over medium-high heat.

  5. Add avocado oil to the preheated pan and begin searing off those little lamb meatballs! The goal is to get each side golden brown, not to cook each meatball through. Once golden brown, move the seared meatballs back onto the baking sheet (remove parchment).

  6. Bake the meatballs for 5 minutes at 425˚F. If you're using pomegranate molasses, drizzle the molasses on top of the meatballs before they go in to bake!

  7. EAT THESE AMAZING LAMB MEATBALLS and forever be in awe by their deliciousness.

// notes on the recipe //

If you don't love lamb, cut it with ground beef! 1/2 lb lamb, 1/2 lb ground beef. But still use the cinnamon, its so good y'all.

Use whichever herbs you prefer -- parsley, cilantro, mint, basil.

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