Sunday, December 5, 2010

Mediterranean Meatballs with Hummus

You will NEVER need to order out for Mediterranean again after you learn how to make this dish. Change it up all you want to how YOU like it, but'll capture all of the familiar flavors of cinnamon and allspice. I'm thinking this would also be a great appetizer and a yogurt dipping sauce eh? Wow, I'm still recovering from the two helpings I just finished.


1 lb ground lamb
1 egg
6-8 minced kalamata olives
1 Tblsp chopped parsley
2 Tblsp minced red onion
1/2 cup of plain bread crumbs
3 Tbslp olive oil
2 Tblsp Greek seasoning
1/2 tsp ground allspice
1/4 tsp cinnamon
1/2 tsp black pepper
1 tsp kosher salt

Optional (but REALLY REALLY worth it):
1/4 cup toasted pine nuts
Prepared plain hummus
Prepared Israeli Couscous
Chopped red onion
Chopped Roma tomato

Preheat oven to 350F

Combine all of the meatball ingredients together in a large bowl using your hands or a fork. Using a cookie scoop or two large spoons, form the mixture into medium size balls and place into a large baking dish. Do not grease the bottom of the baking dish. Bake for 25 minutes. Around 15 minutes check if there is a lot of grease at the bottom of the dish. If so, drain most of it and place back into the oven. Serve over hummus and couscous and garnish with the onion, pine nuts and tomatoes. MMM! So good!!!!

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