Not a big fan of meatballs, I admit this recipe has seduced me. This Greek inspired version of meatballs are not only different but also delicious. These are quick and easy to throw together. They are roasted in the oven as opposed to pan fried and therefore healthier as well loaded with flavor and texture.
- 1 pound ground lamb (you can also use ground beef or chicken)
- 1 yellow onion, grated
- 2 cloves garlic, minced or grated
- zest of 1 lemon
- 1/2 cup fresh parsley, chopped
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 cup plain hummus
- cooked orzo or couscous, for serving
- 8 ounces feta cheese, cubed or crumbled
- Persian cucumbers, arugula, tomatoes, and basil, for serving
- extra virgin olive oil, for drizzling
- 1 avocado, halved
- 1/4 cup plain Greek yogurt
- 1 cup fresh cilantro
- 1/2 cup fresh basil
- 1 jalapeño, halved and seeded
- juice from 1 lemon, plus more for serving
- 1 teaspoon cumin
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, cayenne, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
- Meanwhile, make the sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce.
- To serve, spread the hummus and goddess sauce on plates. Add the orzo, meatballs, feta, cucumber, tomatoes and greens. Drizzle olive oil and lemon juice lightly over the top.