Tuesday, January 10, 2012

Minted Meatballs with Hummus

Recipe modified. Original recipe by Woman's Weekly.

According to my husband, I have to make these again.  I agree.  These meatballs were so flavourful! You can eat them for dinner or serve them as an appetizer with the hummus on the side.

What you'll need
400 g Ground beef
1 cup Stale breadcrumbs
1 Clove garlic, crushed
1 Beef stock cube
1 Egg, lightly beaten
2 tbsp Fresh mint leaves, chopped
2 tbsp Olive oil

300 g can Chickpeas
1 tbsp Olive oil
1 Clove garlic, crushed
2 tbsp Lemon juice
2 tbsp Fresh mint leaves, chopped
1 tbsp Tahini paste
Salt to taste

How to
1.  Combine beef, breadcrumbs, garlic, crumbled stock cube, egg and mint in large bowl; mix well. Roll level tablespoons of mixture into balls. 

2.  Heat oil in non-stick pan; cook meatballs, shaking pan occasionally, until browned all over and cooked through. 

3.  For the hummus, blend or process undrained chickpeas with oil, garlic, lemon juice and tahini until almost smooth. If still too thick add cold water, 1 tbsp at a time, until desired consistency is reached. Stir in mint and salt to taste.  Let sit in the fridge for at least an hour to bring out the flavour of the mint in the hummus.

4.  Serve meatballs with hummus.

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