Lamb Meatballs with Fig Sauce – Ottolenghi

Serves 4 with rice and plain yogurt… Thanks to ‘The Reluctant House Dad’ who’s version I used to cook this..


For the meatballs…..

  • 500g minced lamb
  • 1 onion, finely chopped
  • 10g flat-leaf parsley, finely chopped
  • 2 garlic cloves, crushed
  • ¾ tsp ground allspice
  • ¾ tsp ground cinnamon
  • 1 egg

For the sauce

  • 50ml sunflower oil
  • 5 shallots, sliced
  • 100ml white wine
  • 300ml chicken stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 tsp sugar
  • 100g soft figs, chopped
  • 100g Greek yoghurt
  • Salt and black pepper


1. Place the lamb mince, shallots, parsley, garlic, allspice, cinnamon, egg, 1 tsp salt and  ½ tsp black pepper in a large bowl. Roll into balls, about the size of golf balls – cook in a frying pan over a medium heat on all sides until nice and browned.

3. Wipe the pan clean and add the remaining oil. Add the shallots and cook them on a medium heat for 10 minutes, stirring frequently, until golden brown. Add the wine, leave to bubble for a minute or two, then add the chicken stock, bay leaves, thyme, sugar and some salt and pepper.

4. Add the figs and arrange the meatballs among and on top of the shallots; the meatballs need to be almost covered in liquid, simmer for 30 mins


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