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Ingredients

  • Nonstick cooking spray
  • 3/4 pound ground lamb
  • 2 garlic cloves, minced
  • 1 large Full Circle egg
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1 cup Sabra® classic hummus
  • 1 medium red beet, peeled and shredded
  • 1 cup shaved cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup crushed pita chips (about 7 chips)
  • 1/2 cup prepared basil pesto

DIRECTIONS

  1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. In large bowl, combine lamb, garlic, egg, breadcrumbs, mint, parsley, cumin, crushed red pepper and black pepper. Form lamb mixture into 1-1/2-inch meatballs; place 1 inch apart on prepared pan. Bake 20 minutes or until lightly browned and internal temperature reaches 160°. Makes about 16 meatballs.
  2. To serve, place 1/4 cup hummus in each of 4 bowls. Evenly divide beet, cucumber, cheese, pita chips and meatballs into bowls; drizzle with pesto.

NUTRITION
  • 570 Calories
  • 42g Fat (12g Saturated)
  • 119mg Cholesterol
  • 873mg Sodium
  • 22g Carbohydrates
  • 4g Fiber
  • 26g Protein
CATEGORIES

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