Lamb Meatballs

aka Spiced Lamb Meatballs with Roasted Garlic Hummus & Cucumber Salad

Source: https://dennistheprescott.com/2019/11/13/spiced-lamb-meatballs-with-roasted-garlic-hummus-cucumber-salad/

Yield: 4 to 6 servings.

Tammy's Notes

Serve with Hummus.

Ingredients

Meatballs

• 1-1/2 pounds ground lamb
• 1/2 cup breadcrumbs
• 1 free range egg
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Zest of 1 lemon
• 2 tablespoons mint leaves, chopped
• 2 tablespoons cilantro leaves, chopped
• Sea salt and freshly cracked black pepper
• 2 tablespoons olive oil

Greek Tomato Cucumber Salad

• 1/2 English cucumber
• 2 large plum tomatoes
• 1/2 red onion
• 8 kalamata olives, quartered
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• 1 tsp za'atar
• Sea salt and cracked black pepper
• 1/8 to 1/4 cup if crumbled feta cheese

To Build

• 2 tablespoons toasted pine nuts
• 2 tablespoons pomegranate arils (seeds)
• 1/2 cup Greek yogurt
• 1/4 cup crumbled feta cheese
• Handful of fresh mint leaves
• Handful of fresh cilantro leaves
• Pita bread, to serve

Directions

1. Preheat the oven to 350 degrees F.
2. Meatball time. Combine all of the meatballs ingredients in a large bowl and season with salt and pepper. Mix well, then shape into small, golf ball-sized meatballs. Heat an oven-safe skillet over medium heat and pour in the oil. When hot, add the balls and brown on all sides. Transfer the skillet to the oven and bake for about 10 minutes (or until cooked through). Awesome.
3. Meanwhile, prepare the salad. Combine tomatoes, cucumber, red onion, oil, lemon, and season with sea salt and cracked black pepper. Toss to mix and set aside.
4. Divide about 1/4 cup of hummus onto each serving plate, then top with meatballs. Divide the salad onto each plate, the dollop on the yogurt. Sprinkle over the feta cheese, pine nuts, pomegranate seeds, and garnish with mint and cilantro leaves. Serve with pita bread. Delicious!