Grass-fed Lamb Meatballs with Hummus Recipe
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Spiced New Zealand grass-fed lamb meatballs and hummus make for a perfect match in this easy recipe. The soft and silky hummus combines beautifully with the flavorful and juicy lamb and is a great appetizer or meal!
Tip: The less you work the meatball mixture, the more tender they will be.
Ingredients:
For the Meatballs:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1 small onion, finely chopped
- 1 egg, lightly whisked
- 1/2 cup breadcrumbs
- 1/3 cup feta cheese, crumbled (can also use grated Parmesan cheese)
- Fresh mint leaves, chopped
- 1/2 cup parsley, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
For the Sauce:
- 1 cup plain yogurt
- 1/2 cup tahini
- 1 lemon, juiced
- 1 garlic clove, crushed
- Salt
For the Hummus:
- Chickpeas, drained and rinsed
- 2 garlic cloves
- 1/4 cup tahini
- 1 lemon, juiced
- Salt
- Pepper
To Serve:
- Olive oil
- Fresh mint leaves
- Pomegranate seeds
- Pita bread
- Fresh salad greens
Directions:
For the Meatballs:
- 1. Preheat oven to 350˚F.
- 2. In a large bowl, combine all the meatball ingredients using clean hands. Mix until well combined.
- 3. Roll into even-sized meatballs. Lightly coat a baking sheet with olive oil and arrange the meatballs evenly.
- 4. Bake for 15-20 minutes, or until the meat is cooked through and the internal temperature reaches 160˚F.
For the Sauce:
- 5. While the meatballs are cooking, combine the yogurt, tahini, lemon juice, and garlic in a small bowl until creamy. Add salt to taste.
- 6. Thin with water until the sauce reaches a thick drizzle consistency.
For the Hummus:
- 7. In a blender or food processor, add the chickpeas and garlic and blend at medium speed until the chickpeas are broken down.
- 8. Mix in the tahini and half of the lemon juice and blend at medium speed until smooth. If needed, add a little bit of cold water to thin the hummus.
- 9. Add additional lemon juice to taste and season with salt and pepper.
To Serve:
- 10. Spoon the hummus onto a shallow bowl or platter and use the back of the spoon to make a spiral pattern on top. Drizzle with olive oil and top with meatballs. Garnish with mint and pomegranate seeds.
- 11. Serve meatballs with the sauce, salad, and pita on the side.