Lamb Meatballs with Hummus
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Lamb Meatballs with Hummus

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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!
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 500g Quality Mark lean lamb mince
  • ⅓ cup of onion, finely chopped
  • 1 egg, lightly beaten
  • 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
  • 1 teaspoon of salt
  • 1 teaspoon of fresh cracked black pepper


  • 1 cup of unsweetened plain yoghurt
  • ½ cup of tahini
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • salt to taste


  • 2 cloves garlic, peeled
  • ¼ cup of tahini
  • juice of 1 lemon
  • 1 clove garlic, crushed
  • 1 can of chickpeas, drained and well rinsed
  • salt and pepper to taste


  • olive oil
  • pomegranate seeds or toasted pine nuts
  • fresh mint leaves

To serve

  • Pita breads, wraps or flatbreads
  • Fresh salad (e.g. tomatoes, lettuce, red onion etc)



1. Preheat oven to 180°C
2. 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. 
3. Roll into even-sized balls. 
4. 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.

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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 375g
Energy kJ (kcal) 2585 (617)
Protein (g) 27.6
Fat (g) 35.7
Saturated (g)
Carbohydrate (g) 45.7
Sugars (g)
Sodium (mg) 615
Iron (mg) 4.5
Zinc (mg) 4.5
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.75
Selenium (ug) 9.6

This protein and carbohydrate rich dish is perfect for after exercise to help your body recover before the next workout.
  • Lamb mince is a great, affordable way to serve up a lamb dish for the whole family and it’s packed with flavour.
  • Always defrost mince in the fridge – only use the microwave if you plan to cook it immediately.
  • To really bring out the flavour, dry toast the cumin seeds in a pan over a medium heat for a couple of minutes until aromatic.
  • You can try squeezing the mince mixture around skewers and barbecuing them for an extra smoky summer flavour.
  • You'll want to add something fresh and green to balance out the richness of this meal. Tabbouleh Salad, mixed vegetable salad, or a  tomato-cucumber salad are good options. 

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