Feta Meatballs with Pomegranate Molasses

There's meatballs and then there's meatballs. The base is the same - good quality meat, seasoning, maybe even some herbs - but when you add feta into the mix and finish them off in a drizzle of pomegranate molasses, you have the best meatballs you have ever eaten..

Now, pomegranate molasses may be alien to you but it's basically just pomegranate juice that has been reduced down until it's syrupy and intensely delicious. You can find it in supermarkets now (or online) and it totally transforms this dish. I like to serve mine in the middle of the table with flatbreads, yoghurt and salad to make into sort of Middle Eastern wraps but enjoy yours however you like!

Feta Meatballs with Pomegranate Molasses

Serves 4

500g minced lamb or beef
100g feta, crumbled
2 tbsp fresh thyme leaves
2 garlic cloves, finely chopped
1 tsp cayenne pepper
1 tbsp olive oil
2 tsp pomegranate molasses
sea salt and freshly ground black pepper

Preheat the oven to 200C fan. Line a baking sheet with foil or parchment paper.

Put the mince into a large bowl with the feta, thyme, garlic, cayenne and plenty of salt and pepper. Mix well to combine (using your hands is best) and then roll into 24 balls.

Put the oil into a large frying pan and place on a high heat. Once hot, add the meatballs and fry for 5-6 minutes, turning them carefully over halfway through. Once golden brown all over, transfer to the baking tray and drizzle with the pomegranate molasses. Bake for 5 minutes until cooked through and then serve with flatbreads, yoghurt and salad.