After seeing Ottolenghi in conversation on Friday last week, I had to feature one of his recipes in this months #whatsonmyplate challenge. I thought I would feature a regular favourite in our house, the lamb and feta meatballs from Simple. They really are simple too, taking very little time to prepare and also being very delicious.
The mixture is one of lamb mince, feta, garlic, breadcrumbs and seasoning including cinnamon, parsley and thyme. I was delighted to find that the little herb stripper bowl I bought back in December actually worked beautifully in pulling off the leaves from the thyme. You just put the leaves into the bowl side, then pull the stalks through the holes on the side – such a brilliant idea.
When ready to cook, roll the mixture into balls, fry for a moment to brown and then pop into the oven on a baking tray lined with parchment/greaseproof paper, drizzle with pomegranate molasses (this is after all. Ottolenghi) and bake for 5 to 10 minutes. This time I served them with couscous topped with coriander, and green beans drizzled with orange flavoured olive oil and red bell pepper flakes. Make sure you drizzle the pomegranate molasses from the baking tray over the meatballs too. I sometimes make a yoghurt/cucumber sauce to go with them too, and usually we would have salad, but these beans had to be used up.
This is a great midweek meal as there is very little effort involved and they are always tasty. They would be good with pitta bread too and lots of salad.
As I mentioned, this post is going into the What’s on Your Plate blog challenge hosted by Canadian bloggers Widow Badass and Retirement Reflections. This goes live on the first Wednesday of each month and you can join in too with a food related post, just by adding yours to their linkup.
Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.
You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. If you want to get in touch, email me on thistlesandkiwis@gmail.com or lofgren@thistlesandkiwis.org
Thistles and Kiwis 
Love your post Barbara and how clever is that little bowl 🙂
LikeLiked by 2 people
Thanks! I must admit I was a bit sceptical to be honest about the bowl – it seems to work for thyme but am not so sure it would with rosemary.
LikeLiked by 1 person
My husband is Armenian, so any dish made with lamb is a keeper in our home. I think it would pair perfectly with Donna’s roasted vegetables as a side dish.
LikeLiked by 1 person
Oh you are right – they would work with Donna’s roasted vegetables.
LikeLike
Hi, Barbara – This recipe looks fabulous, as does that herb stripper bowl. I also like the addition of cinnamon in the recipe. Very clever.
Thank you for joining us at What’s On Your Plate. I love reading our your culinary adventures — and viewing your creative (and very lovely) food photography.
LikeLiked by 1 person
I really enjoy the What’s On Your Plate challenge – writing it and reading other’s posts.
As I said to Deb, I was very sceptical about the herb bowl at first. Need to try it with other things.
LikeLiked by 1 person
I haven’t tried these ones so they’re going straight to my list. They look great.
LikeLiked by 1 person
So easy and tasty. There is a beef meatball on the next page I have yet to try.
LikeLiked by 1 person
I need to cook more from that book…
LikeLike
The herb stripper is very clever. The meatballs look tasty.
LikeLiked by 1 person
Ooh, I love your little herb-stripping bowl, that’s not only ingenious but really pretty too! 🙂
LikeLiked by 1 person
I’m surprised it worked so well to be honest. It is a lovely wee bowl in any case.
LikeLiked by 1 person
Looks delicious! 😊
LikeLiked by 1 person
Looks and sounds delicious. 😊
LikeLiked by 1 person