Spiced Lamb Meatballs with Hummus
User Reviews
3.8
72 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
612 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Spiced Lamb Meatballs with Hummus
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Spiced Lamb Meatballs with Hummus is a Middle Eastern appetizer or full meal served with fresh pita bread and tabbouleh or chopped Israeli salad!
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Ingredients
meatballs
- 1 pound ground lamb (you can use 1/2 beef, or all beef)
- 1 egg, beaten
- 1/2 cup bread crumbs, fresh or dried Learn how to make your own, here.
- 1/3 cup finely minced onion
- 1/3 cup finely crumbled feta cheese (you can also use Parmesan)
- 1/4 cup finely minced fresh parsley
- 1/4 cup finely minced fresh mint
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp fresh cracked black pepper
sauce
- 1 cup yogurt
- 1/2 cup Tahini
- Juice of 1 lemon
- 1 clove of garlic minced
- salt to taste
hummus
- 2 cloves garlic, peeled
- 15 ounce can of chickpeas, drained and well rinsed
- 1/4 cup Tahini sauce
- Juice of 1 lemon
- salt and pepper to taste
garnish
- olive oil
- pomegranate seeds or toasted pine nuts
- fresh mint leaves
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Instructions
- Preheat oven to 350F
- Put all the meatball ingredients into a large bowl. Make sure your egg is pre-beaten. With as little manipulation as possible, combine all the ingredients thoroughly together. The less you work the mixture the more tender your meatballs will be. I actually like to do this in my stand mixer fitted with the paddle attachment. It gets everything evenly incorporated better and quicker than I can do with my hands.
- Form the mixture into balls, I use a small 1 and 3/4 inch scoop to make mine an even size. At this point you can refrigerate the meatballs, covered, on a plate, or cook them right away.
- To cook the meatballs lightly coat 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 160F on an instant read thermometer.
- While the meatballs are cooking make the sauce and hummus. Mix the yogurt with the tahini, lemon, and garlic 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 and pulse until the beans are broken down. Add the tahini, along with the juice of 1/2 the lemon, and run the machine, scraping down the sides as necessary, until the hummus is smooth and silky. Add a little bit of cold water to thin it down if needed. 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. Drizzle liberally with olive oil and top with the warm meatballs. Garnish with mint and pomegranate seeds. Serve the sauce and fresh pita bread on the side.
- Makes approximately 20-25 meatballs, serves 6 as an appetizer or light meal.
Nutrition Information
Show Details
Calories
612kcal
(31%)
Carbohydrates
37g
(12%)
Protein
29g
(58%)
Fat
40g
(62%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
Monounsaturated Fat
15g
Trans Fat
0.003g
Cholesterol
95mg
(32%)
Sodium
641mg
(27%)
Potassium
669mg
(19%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
454IU
(9%)
Vitamin C
8mg
(9%)
Calcium
224mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 40g | 62% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 95mg | 32% |
| Sodium | 641mg | 27% |
| Potassium | 669mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 224mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
72 reviews
Good
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