top of page

Recipe | Lamb & Feta Meatballs, Tzatziki, Hummus, Pita Crisps

Updated: Dec 10, 2019

A few months ago I had the pleasure of seeing an interview with restaurantaur and chef, Yotam Ottolenghi, at the literature festival in Cheltenham. As he rattled off some unique ingredients and new (to me) flavour combinations, I was inspired and decided to buy his new book, Simple. Quite frankly, I felt like I was in a food rut and needed to change things up a bit. I continue to enjoy experimenting with the different recipes in the book and it has motivated me to come up with a few recipes of my own. Here's a look at a greek/middle eastern mini-feast I prepared on a cold January Thursday.


First Up: Lamb & Feta Meatballs from Ottolenghi's 'Simple'


500 grams minced lamb

100 grams feta crumbled

2 tbsp picked thyme leaves

2 garlic cloves

10 grams roughly chopped parsley

45 grams breadcrumbs (the recipe calls for fresh white bread but I just used dry crumbs that were laying around the kitchen cupboard)

1/2 tsp of cinnamon

1 tbsp olive oil

2 tsp pommegranite molasses (This is my favourite new flavour bringing that sweet/tart kick to the table!)


Ottolenghi's book really is SIMPLE.

Just combine all of the ingredients except the oil and the pommegranite molasses into a large bowl and mix really well. I used my hands.

Preheat the oven to 200 C.

Then, divide the mixture and make 18 little balls.

Set them aside as you heat up the olive oil in a pan - I used a non-stick one for ease. When the oil is hot, fry off the meatballs for about 6 minutes until they are nicely browned. I did this in two batches.

Next, when the frying is done, place the meatballs onto a tray covered with baking paper and drizzle them evenly with the pommegranite molasses. Leave them in the oven for 5 minutes until they are cooked through.

Serve hot.


Next - Some Dips to Go with those Balls!

Dip One - My Take on Tzatziki


2 cups low fat Greek yogurt

1/2 cucumber, seeds removed and grated

2 tbsp of fresh lemon juice

2 tbsp of olive oil

1 tsp salt

1 LARGE handfull of dill, finely chopped


Simply combine all of the ingredients in a bowl. This can be eaten straight away but I like to make it a few hours before serving and store it in the fridge so the flavours have time to combine.

Dip Two - My Hella Good Hummus


400 grams canned/tinned chickpeas (After 10 years in the UK I cannot always decide whether to use the American or English word for things - or the spelling for that matter!)

One small garlic clove, grated

3 tbsp of fresh lemon juice

3 tbsp of olive oil

2 tbsp of tahini

Salt to taste

Some more olive oil to finish


Again, another super easy dish to prepare. Get out your food processor, fitted with the steel blade.

Next, just put all of the ingredients in the bowl (except for the olive oil to finish) and blitz it all up until you have the consistency you want. If it's too think, just drizzle a little bit of water in the feed tube until it's they way you like it.

To finish, make sure the salt is to your palate, transfer to a dish, drizzle with some more olive oil and serve. I prefer this at room temperature.


Finally, My Cumin-Spiced Pita Crisps!

These make a joyous vessel for all of the above! Try piling on a little hummus, tzatziki and a bite of the meatball, amazing combo.


3 Whole-wheat pita breads, each cut into 4 pieces

1 tbsp of cumin

Olive oil



After you finish making the meat balls, leave the oven on at 200 C.

On a baking tray, spread the pita pieces out evenly and the drizzle enough oilive oil on to lightly coat both sides. Next, sprinkle over the cumin, followed by the salt from a height.

Then, just put them in the oven for a good 10 minutes or until they are as crispy as you you like (I like them pretty crunchy).

Serve immediately.


And guys, I really cannot recommend Ottolenghi's new book, Simple, enough. There are some amazing new recipes in there that have introduced me to some very different and delicious food.

487 views0 comments
bottom of page