Middle Eastern Kofta Meatballs with Hummus
By Suzy Karadsheh · themediterraneandish.com
50 minYields 6
Spiced ground beef or lamb meatballs with toasted pine nuts and warm Aleppo oil, served over creamy hummus.
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| prepPreheat oven to 425°F / 220°C | ||||||
| prepLightly brush a large sheet pan with olive oil | ||||||
| 1 slice of bread, toasted | Soak bread 15 min | Squeeze bread, crumble into bowl | Mix meatball mixture by hand | Form into balls, arrange on pan | Bake 425°F / 220°C, 20–25 min, turn halfway | Spread hummus, drizzle oil, top with meatballs, nuts & parsley |
| 1 medium yellow onion, quartered | Mince onion, garlic & parsley in processor | |||||
| 2 garlic cloves | ||||||
| 1 bunch parsley leaves, stems removed (about 1 cup packed, for meatballs) | ||||||
| 1 1/2 teaspoons allspice | ||||||
| 1/2 teaspoon ground green cardamom | ||||||
| 1/2 teaspoon paprika | ||||||
| 1/2 teaspoon sumac | ||||||
| 1/2 teaspoon ground nutmeg | ||||||
| 1/4 teaspoon cayenne | ||||||
| Kosher salt | ||||||
| Black pepper | ||||||
| Extra virgin olive oil (for meatball mix) | ||||||
| 1 pound ground beef or lamb | ||||||
| 30 g pine nuts | Toast pine nuts in oil until golden | |||||
| Extra virgin olive oil (for toasting pine nuts) | ||||||
| Extra virgin olive oil (for Aleppo oil) | Warm Aleppo pepper in oil, turn off heat | |||||
| 1/4 teaspoon Aleppo pepper | ||||||
| 280 g hummus | ||||||
| Small handful parsley leaves (for garnish) | ||||||
| Pita bread (for serving, optional) | ||||||
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