Lamb meatballs with hummus
Delightful meatball recipe for entertaining
Serves
4 - 5
Prep Time
30 mins
Cook Time
20 mins
Spiced New Zealand lamb meatballs and hummus are a perfect match. The soft and silky hummus combines beautifully with the flavoursome and juicy lamb. Late summer dinner perfection!
Spiced New Zealand lamb meatballs and hummus are a perfect match. The soft and silky hummus combines beautifully with the flavoursome and juicy lamb. Late summer dinner perfection!
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ShareIngredients
500g Quality Mark lean lamb mince
1 small onion
finely chopped1 egg
lightly whisked1/2 cup fresh breadcrumbs
75g feta cheese
crumbled (or use grated parmesan cheese)a small handful of mint leaves
choppeda small handful of parsley
chopped1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground allspice
1 tsp ground cumin
1/2 cup, finely chopped parsley
1 tsp kosher salt
1 tsp, cracked black pepper
1 cup plain yoghurt
1/2 cup tahini
juice of 1 lemon
1 garlic clove
crushedto taste kosher salt
1 can chickpeas
drained and rinsed2 garlic cloves
1/4 cup tahini
juice of 1 lemon
A pinch of salt and pepper
olive oil
pomegranate seeds
a handful of mint leaves
pita bread
fresh salad
Method
Preheat oven to 180°C.
Put all the meatball ingredients into a large bowl.
Make sure your egg is pre-beaten.
Using clean hands, mix until well combined.
The less you work the mixture the more tender your meatballs will be.
Roll into even-sized balls.
Lightly coat the meatballs on a baking sheet with olive oil and arrange the meatballs on the pan.
Bake for about 15-20 minutes, or until the meat is cooked through and measures 70°C on a thermometer.
While the meatballs are cooking, mix the yoghurt with the tahini, lemon, and garlic in a small bowl until creamy.
Add salt to taste.
Thin with water to a thick drizzle consistency.
To make the hummus, put the chickpeas and garlic in a blender or food processor at medium speed until the beans are broken down.
Add the tahini, along with the juice of 1/2 the lemon, and run the machine until the hummus is smooth and silky.
Add a little bit of cold water to thin it down if necessary.
Taste and add more lemon if you like, and season with salt and pepper.
Spoon the hummus out onto a shallow bowl or platter, and use the back of the spoon to make a spiral pattern on the top.
This helps to hold the olive oil.
Alternatively, you can spread some hummus on a pre-warmed wrap, pita or flatbread.
Top with meatballs and garnish with mint and pomegranate seeds.
Serve the sauce, salad, and pita (if not placing the meatballs on it) on the side.
Nutrition Information per Serving (345g)
This nutrition analysis is based on 5 serves and doesn't include the garnish, pita bread or salad to serve. Store any leftover hummus and sauce in the fridge for the next day.
