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Lamb Meatballs with Hummus

Juicy Lamb Meatball Recipe

4 - 5

Serves

30 mins

Prep Time

20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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High Protein

High Iron

High Fibre

Ingredients

Meatballs

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500g Quality Mark lean lamb mince

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1 small onion

finely chopped

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1 egg

lightly whisked

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1/2 cup fresh breadcrumbs

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75g feta cheese

crumbled (or use grated parmesan cheese)

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a small handful of mint leaves

chopped

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a small handful of parsley

chopped

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1 tsp ground cinnamon

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1 tsp ground cardamom

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1 tsp ground allspice

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1 tsp ground cumin

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1/2 cup, finely chopped parsley

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1 tsp salt

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1 tsp, cracked black pepper

Sauce

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1 cup plain yoghurt

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1/2 cup tahini

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juice of 1 lemon

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1 garlic clove

crushed

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to taste salt

Hummus

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1 can chickpeas

drained and rinsed

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2 garlic cloves

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1/4 cup tahini

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juice of 1 lemon

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A pinch of salt and pepper

Garnish

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olive oil

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pomegranate seeds

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a handful of mint leaves

To serve

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pita bread

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fresh salad

Method

To Make Meatballs

To Make Sauce

To Make Hummus

To Serve

1

Preheat oven to 180°C.

2

Put all the meatball ingredients into a large bowl.

3

Make sure your egg is pre-beaten.

4

Using clean hands, mix until well combined.

5

The less you work the mixture the more tender your meatballs will be.

6

Roll into even-sized balls.

7

Lightly coat the meatballs on a baking sheet with olive oil and arrange the meatballs on the pan.

8

Bake for about 15-20 minutes, or until the meat is cooked through and measures 70°C on a thermometer.

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Nutrition Information per Serving (345g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2749 kJ (657 kcal)

Protein

39.2g

Total Fat

44.0g

Saturated Fat

11.7g

Carbs

21.3g

Sugars

5.4g

Sodium

1088mg

Iron*

6.0mg

* Percentage of recommended daily intake (Aust/NZ)