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

  1. Add 2tbsp of oil to a large deep frying pan over a medium heat. Add the meatballs and brown all over.

  2. Add the shallots to the meatballs and cook for 5 minutes more.

  3. Add the garlic and cook for another minute.

  4. Remove the meatballs from the pan and set aside.

  5. 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.

  6. Combine the houmous and natural yoghurt in a bowl then add half the mixture to the stock and warm through for about 2 minutes.

  7. Add the meatballs back to the sauce and heat through for 5 minutes.

  8. 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.

  9. We served ours with a Morrocan spiced cous cous with apricots. See cous cous recipe here

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Mongolian beef ramen