Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
- 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
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.