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Spiced Lamb Meatballs with Hummus

Spiced Lamb Meatballs with Hummus is a Middle Eastern appetizer or full meal served with fresh pita bread and tabbouleh or chopped Israeli salad!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 612 kcal
Course: Appetizer
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. Preheat oven to 350F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Makes approximately 20-25 meatballs, serves 6 as an appetizer or light meal.

Nutrition Information

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

% 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.