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.
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.
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.
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.