Middle eastern beef meatballs in a white bean spiced houmous sauce
A delicious subtly spiced creamy houmous sauce topped with succulent meatballs, fresh herbs and sweet balsamic. There’s a few ways to do this, the quick way or the Sunday afternoon way when time is no object. We'll give you all the options.
SERVES: 4 | PREP & COOK: 30 - 50 min
Ingredients
3 tbsp olive oil
16 meatballs (4 each)
2 shallots, finely chopped
1 garlic clove, finely chopped
2 tsp Ras el Hanaut
1/2 tbsp plain flour
300ml chicken stock
150g houmous (or our homemade white bean houmous)
150g low fat Nat yoghurt
Toasted pine nuts (small handful)
Chopped parsley (small handful)
Pinch of dried mint
Drizzle of balsamic syrup
Method
Add 2tbsp of oil to a large deep frying pan over a medium heat. Add the meatballs and brown all over.
Add the shallots to the meatballs and cook for 5 minutes more.
Add the garlic and cook for another minute.
Remove the meatballs from the pan and set aside.
In the same pan add the remaining 1 tbsp of olive oil along with the Ras el Hanaut and 1/2 tbsp plain flour. Stir together. Gradulally wisk in the vegetable stock to form a smooth sauce, simmer for 5 minutes.
Combine the houmous and natural yoghurt in a bowl then add half the mixture to the stock and warm through for about 2 minutes.
Add the meatballs back to the sauce and heat through for 5 minutes.
Serve in 4 bowls, scatter with the dried mint, pine nuts, parsley, a dollop of the remaining houmous sauce and a small drizzle of balsamic glaze.
We served ours with a Morrocan spiced cous cous with apricots. See cous cous recipe here