Meatballs and dips: the best grazing platter

We've fallen in love with simple meatballs for the ultimate platter food and use the convenience of canned beans to easily make homemade dips, faster than it takes you to go the store.

We talk you through how to make a simple meatball and then, with the help of Delamine, make some of the tastiest dips to go along with them!

How to make a good meatball

We all love a meatball and today we’re going to talk you through how to make a basic meatball.

A good meatball consists of three things – quality mince, an egg and some seasoning. An under seasoned meatball is a tragedy so make sure you have a little garlic, salt and pepper at the very least. You can always add herbs or other flavours as well.

Lightly beat the egg until it’s liquid.

Mix together the mince, garlic, salt and pepper. Add the egg to the mince and make sure it’s combined. Roll them into even sized meatballs and chill until you’re ready to cook.

Spray them with a little oil and throw them in an moderate oven for 15 minutes until golden brown.

Carrot and cannellini bean dip

This is one of our favourite dips! Carrot and cannellini bean with coriander – just look at that vibrant colour!

Into a pot, add your chopped carrot with a little water, ½ cup or so. Simmer for 15 minutes until the carrot chunks are soft enough to mash.

In a blender, throw in your drained cannellini beans, garlic cloves, carrot chunks (keep the water handy), olive oil, lemon juice and a small handful of fresh coriander. Blitz until smooth – adding a little of the cooking water if its too thick.

Serve it spread out on a plate topped with beef meatballs, tomatoes, rocket and little pita breads for scooping.

Black bean and sundried tomato dip

This is an interesting way to put that can of black beans to use! We’re leaning into Italian flavours for something a little different.

Grab your blender and throw in a drained can of black beans, some cloves of garlic, a spoonful of fresh or dried basil, really big squeeze of lemon juice and 5 sundried tomatoes. You’ll want a little oil to get things going – we love a combo of the oil from the tomato jar as well as olive oil.

Season lightly and then blitz until smooth - serve with meatballs and crudites.

Lamb meatballs with hummus

Throw all your meatball ingredients into a bowl and mix together until well combined.

Using clean, damp hands – roll them into even sized balls and chill until you’re ready to cook. Spray with a little oil and bake for 15 minutes until golden and cooked through.

Put your chickpeas and garlic into a blender and blitz until they’re starting to break down. Add the lemon juice and tahini, keep the blender going until the hummus is smooth. If it starts to stick, you’ll need to add a little cold water to thin it out.

Spread the hummus on the platter, top with lamb meatballs, and sprinkle over the sauce, pomegranate, feta and mint leaves.