Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

gluten free
Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

These gluten-free Mediterranean lamb meatballs are served with creamy hummus, spiralized cucumbers, tomato salad, and a sprinkle of feta and dill. The perfect mezze-style meal! 

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

Another Mediterranean-inspired dish on the blog! I guess I’m really craving a European vacation, haha! That does sound really nice…

As I’ve mentioned a few times before, I’ve been eating more types of animal protein ever since I got pregnant and had a baby. And lately, I’ve really been enjoying lamb, which is interesting, because before Luca, I hadn’t touched lamb since 2005. Amazing what pregnancy and childbirth can do to you!

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

Speaking of, Luca LOVES these meatballs. I’ve given him a similar version (from my new cookbook) and he eats almost two full meatballs! It’s incredible to see – and they’re obviously adult-approved, too. These are one of Lu’s favorites!

I’m always craving a bunch of flavors and textures when I’m hungry – I don’t want to commit to just one food or flavor, which is why I love Mediterranean food: the mezze! I love ordering mezze platters at our favorite Lebanese restaurant, for example.

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

This dish has it all – and you can totally serve it in a bowl (bowl meals are so trendy, aren’t they?), but I love it on a plate, because you can spread out the hummus, which is easier for eating. There’s a simple fresh salad with tomatoes, creamy hummus for stirring in with the cucumbers and meatballs, and just the slightest dusting of feta and dill for extra flavor, protein, and texture!

Spiralized cucumbers are much more exciting than a chopped cucumber salad and as I’ve said before, they make a meal heartier and more complete. It’s all about texture!

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

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Nutritional Information & Recipe

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients

  • For the meatballs:
  • ½ cup chopped white onion
  • 3 garlic cloves chopped
  • 2 tablespoons chopped fresh parsley
  • 1 pound ground lamb
  • ½ teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon coriander
  • ½ teaspoon red pepper flakes
  • salt
  • For the rest:
  • 1 English seedless cucumber
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 6 cups spinach or arugula or other preferred green
  • 1 cup halved cherry tomatoes
  • 1.5 heaping cups hummus
  • to garnish: crumbled feta and chopped dill

Instructions

  • Preheat the broiler. Line a baking sheet with parchment paper.
  • In a food processor, combined the onion, garlic, and parsley and pulse until finely chopped. Transfer the mixture to a medium bowl and add the lamb, oregano, cumin, coriander, red pepper flakes, and season with salt. Mix together until fully combined. Using your hands, form 12 medium meatballs and set them on the prepared baking sheet. Broil for 8 to 10 minutes, until browned on top but still slightly pink inside.
  • Meanwhile, spiralize your cucumbers with Blade A and trim with kitchen shears. In a medium bowl, whisk together the lemon and olive oil. Season with salt and pepper and add in the spinach and tomatoes. Toss to combine. Set aside.
  • Prepare your plates: spread the hummus out on the plates. On each plate, place the spinach salad, cucumber noodles, and garnish with feta and dill, if using. Serve.

Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

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4 comments

Chris says:
There is a small mistake on this page: The recipe (and print version of the recipe) has the title from the previous recipe, that is "Mediterranean Baked Fish with Zucchini Noodles".
Sara says:
One note: the recipe said "Broil for 8 to 10 meatballs, until browned on top but still slightly pink inside.” I know you mean minutes!!!
Sara says:
One note: the recipe said "Broil for 8 to 10 meatballs, until browned on top but still slightly pink inside.” I know you mean minutes!!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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