There’s not much to say about these other than they are delicious, and the addition of kalamata olive hummus really loosens the texture of these shawarma spiced lamb meatballs and provides a great flavor. All you need is five minutes to combine ingredients and 12-15 minutes under the broiler of your oven. No oven? No problem - Sear them in a skillet over medium heat until they are golden on the outside and slightly pink inside.
Shawarma Spiced Lamb Meatballs with Feta Sauce
Prep Time: 5-10 minutes | Cook Time: 15 minutes | Serves: 4
1 lb ground lamb (20% fat 80% lean)
2 cloves garlic, very finely minced
1 1/4 teaspoons kosher salt
2 teaspoons shawarma spice (or an equal combination of ground coriander seeds, cumin, smoked paprika, dried thyme and chili powder)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1/2 cup kalamata olive hummus (My absolute favorite is Boar’s Head)
Feta sauce (recipe follows)
To serve: Fresh lettuce, cherry tomatoes, cucumber slices, lemon wedges and dill.
Preheat the broiler of your oven and line a baking sheet with parchment paper. Combine lamb, garlic, seasonings and hummus in a medium bowl. Gently work until everything is evenly incorporated but not too much because you don’t want them to be tough. Use clean hands to roll into 1 -ounce balls (makes about 16) and broil for 12-15 minutes until they are golden on top and slightly pink in the middle. Serve with fresh salad and feta sauce.
4 oz. creamy feta like Valbreso
1/2 cup plain yogurt
1 teaspoon garlic paste (or one clove made into a paste with the side of your knife)
the zest and juice of 1 small lemon
2 tablespoons fresh herbs (dill, chives, oregano)
Add everything to the bowl of a food processor and pulse until smooth. Season to taste and I usually add more chopped herbs for good measure. Sometimes 1-2 tablespoons of good quality mayonnaise gives it more body. Scoop into a bowl and add some extra virgin olive oil on top.