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!
Lamb Meatballs With Hummus
Servings: 4
Ingredients
Meatballs
- 500g Quality Mark lean lamb mince
- 1 egg
- ½ cup fresh breadcrumbs
- ⅓ cup finely crumbled feta cheese (or Parmesan)
- ¼cup finely minced fresh mint
- ¼ cup finely minced fresh parsley
- 1 teaspoon of cinnamon
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cumin
- ½ cup finely chopped parsley
- Salt an Pepper
Sauce
- 1 cup of unsweetened plain yoghurt
- ½ cup of tahini
- juice of 1 lemon
- 1 clove garlic crushed
Hummus
- 2 cloves garlic peeled
- ¼ cup of tahini
- juice of 1 lemon
- 1 clove garlic crushed
- 1 can of chickpeas, drained and well rinsed
Instructions
Meatballs
- 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.
Sauce
- 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.
Hummus
- 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.
To Serve
- 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.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.
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