Shawarma Spiced Lamb Meatballs with Feta Sauce
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
Ingredients:
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.
Guidelines:
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.
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.