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Ostrich Meatballs with Roasted Tomato Hummus & Pickled Cucumber Salad
Your second recipe for the week...
👥 2 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- bowl
📝 Preparation Steps
1
Preheat oven to 220°C.
2
Place tomatoes onto a foil-lined roasting tray, drizzle with olive oil and roast for ⏱️ 20-25 minutes.
Olive oil(5 ml) each of ground cumin, coriander and smoked paprika(15 ml) white wine vinegar 100 g baby spinach 100 g feta, cut into cubes (optional)1 Tsp
3
Meanwhile combine the meatball ingredients together. Season well. Divide mixture into 10 -12 little meatballs. Use wet hands to do this.
4
Add ¾ of the roasted tomatoes into a food processor, together with ¾ of the chickpeas, the garlic, tahini, lemon juice, spices and blend with enough olive oil to create a smooth creamy hummus consistency. Season to taste.
Olive oil(5 ml) each of ground cumin, coriander and smoked paprika(15 ml) white wine vinegar 100 g baby spinach 100 g feta, cut into cubes (optional)1 Tsp
5
Place the meatballs onto the same roasting tray, leaving room for the chickpeas on the side. Roast for ⏱️ 15 -20 minutes or until meatballs are golden brown.
6
Meanwhile, combine the cucumber, onion and vinegar together in a serving bowl.
7
Serve a few meatballs on a bed of tomato hummus, arrange some baby spinach and pickled cucumber salad on the side and sprinkle with remaining roasted tomatoes and crispy chickpeas.
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