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Lamb Meatballs with Hummus

Juicy Lamb Meatball Recipe

4

Serves

30 mins

Prep Time

20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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!

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Easy,

Dinner,

Special Occasion & Entertaining,

Lunch,

Everyday,

National Lamb Day,

Ingredients

Meatballs

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500g Quality Mark lean lamb mince

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1 small onion

finely chopped

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1 egg

lightly whisked

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1/2 cup fresh breadcrumbs

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75g feta cheese

crumbled (or used grated Parmesan cheese)

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a small handful of fresh mint leaves

chopped

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a small handful of parsley

chopped

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1 tsp ground cinnamon

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1 tsp ground cardamom

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1 tsp ground allspice

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1 tsp ground cumin

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1/2 cup, finely chopped parsley

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1 tsp salt

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1 tsp, cracked black pepper

Sauce

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1 cup plain yoghurt

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1/2 cup tahini

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juice of 1 lemon

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1 garlic clove

crushed

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to taste salt

Hummus

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chickpeas

drained and rinsed

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2 garlic cloves

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1/4 cup tahini

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juice of 1 lemon

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A pinch of salt and pepper

Garnish

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olive oil

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pomegranate seeds

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a handful of fresh mint leaves

To serve

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pita bread

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fresh salad

Method

To Make Meatballs

To Make Sauce

To Make Hummus

To Serve

1

Preheat oven to 180°C.

2

Put all the meatball ingredients into a large bowl.

3

Make sure your egg is pre-beaten.

4

Using clean hands, mix until well combined.

5

The less you work the mixture the more tender your meatballs will be.

6

Roll into even-sized balls.

7

Lightly coat the meatballs on a baking sheet with olive oil and arrange the meatballs on the pan.

8

Bake for about 15-20 minutes, or until the meat is cooked through and measures 70°C on a thermometer.

More info

Nutrition Information per Serving (375g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2585 (617)kJ

Protein

27.6g

Total Fat

35.7g

Saturated Fat

8.3g

Carbs

45.7g

Sugars

5.8g

Sodium

615mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)

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