Spiced Lamb Meatballs with Hummus is a Middle Eastern appetizer or full meal served with fresh pita bread and tabbouleh or chopped Israeli salad!
Course: Appetizer, dinner
Cuisine: Lebanese, Middle Eastern
blender or food processor
1poundground lamb(you can use 1/2 beef, or all beef)
1/2cupfresh breadcrumbs(or you can use store-bought)
1/3cupfinely minced onion
1/3cupfinely crumbled feta cheese(you can also use Parmesan)
1/4cupfinely minced fresh parsley
1/4cupfinely minced fresh mint
1tspfresh cracked black pepper
juice of 1 lemon
salt to taste
15ouncecan of chickpeas, drained and well rinsed
juice of 1 lemon
salt and pepper to taste
pomegranate seedsor toasted pine nuts
fresh mint leaves
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 meatballs, serves 4
https://theviewfromgreatisland.com/spiced-lamb-meatballs-with-hummus-recipe/ August 28, 2019