Lamb Meatballs with Hummus
Juicy Lamb Meatball Recipe
4 - 5
Serves
30 mins
Prep Time
20 mins
Cook Time
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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High Protein
High Iron
High Fibre
Ingredients
Meatballs
500g Quality Mark lean lamb mince
1 small onion
finely chopped
1 egg
lightly whisked
1/2 cup fresh breadcrumbs
75g feta cheese
crumbled (or use grated parmesan cheese)
a small handful of mint leaves
chopped
a small handful of parsley
chopped
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground allspice
1 tsp ground cumin
1/2 cup, finely chopped parsley
1 tsp salt
1 tsp, cracked black pepper
Sauce
1 cup plain yoghurt
1/2 cup tahini
juice of 1 lemon
1 garlic clove
crushed
to taste salt
Hummus
1 can chickpeas
drained and rinsed
2 garlic cloves
1/4 cup tahini
juice of 1 lemon
A pinch of salt and pepper
Garnish
olive oil
pomegranate seeds
a handful of mint leaves
To serve
pita bread
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.
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Nutrition Information per Serving (345g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2749 kJ (657 kcal)
Protein
39.2g
Total Fat
44.0g
Saturated Fat
11.7g
Carbs
21.3g
Sugars
5.4g
Sodium
1088mg
Iron*
6.0mg
* Percentage of recommended daily intake (Aust/NZ)
