Chef Pam Smith Aussie Lamb Meatballs with Whipped Feta, Pita Chips and Pomegranate Glaze

  • Prep time 0Min
  • Cook time 0Min
  • Technique Broil, Bake
  • Meat Lamb
  • Cut Ground
  • Serves 6

Meatballs with delicious pasture-raised Aussie lamb are always a hit when entertaining. Chef Pam's meatballs will put a smile on the face of every guest.


1 pound Australian ground lamb

1 small clove garlic, minced

1-2 teaspoon finely grated orange zest

1 tablespoon Smoky Seasoning, recipe follows (or smoked paprika, salt and pepper)

1 teaspoon Creole seasoning

½ cup Panko dry breadcrumbs

½ cup 1% milk

1 egg, lightly beaten

¼ cup finely chopped mint

Olive oil, for brushing

4 tablespoons pomegranate molasses, plus additional for garnish

Pita chips, homemade or purchased

Whipped Feta, recipe follows

12 ounces feta, crumbled

4 ounces goat cheese or cream cheese, at room temperature

1 tablespoon good olive oil,

2 tablespoons freshly squeezed lemon juice

Creole Seasoning or Kosher salt and freshly ground black pepper, to taste



  • Preheat the oven to 425º F. Place oven rack close to heating element at top of oven.
  • Break ground lamb into smaller pieces in a large bowl and set aside. Mix together Panko, milk and egg to make a panade and let sit for five minutes.
  • Add garlic, orange zest, seasonings, mint and panade and mix until just combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil. Add the sheet pan to the oven and cook for 4-5 minutes; turn.
  • Switch oven to the broiler setting. Broil meatballs another couple of minutes until golden and just cooked through.  Brush immediately with pomegranate molasses or place in bowl and toss with molasses.  Spear with toothpicks.
  • To serve, swoosh whipped feta onto a long platter. Add meatballs and sprinkle with mint or microgreens. Serve with pita chips.
  • Alternatively spread whipped feta on pita chips, then crumble meatballs atop and drizzle with pomegranate molasses. Garnish with fresh herbs or microgreens and a sprinkle of Creole seasoning.
  • Alternatively, you can serve this to be assembled table side so that guests can either build their own chips. Spread the whipped feta on a platter, mound the ground lamb in the center and then top with parsley and creole seasoning. Drizzle with pomegranate molasses and serve with a bowl of pita chips.

*  To make your own pita chips, slice 3-4 slices of pita into triangles. Season with salt, pepper and olive oil. Bake at 300 degrees for about 15-20 minutes until crunchy. Dust with Creole seasoning or smoked paprika and kosher salt when removed from the oven.


Whipped Feta


  • Place the feta and goat cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed.
  • Add the olive oil and the lemon juice, process until creamy. Season to taste with Creole seasoning or kosher salt and black pepper. Refrigerate until ready to use.