Spiced mince with hummus (Good eats update)

I once had a wonderful flat mate in Barcelona who was from a Swedish-Kurdish background and she used to make on occasion these delicious spiced meat balls stuffed with Feta. This week I tried to replicate something similar that followed the paleo diet for my family.

This delicious recipe is a bit time consuming so is always best prepared ahead of time - The actual cooking time needed is minimal! I was lucky enough to have my boyfriend help me out in the kitchen so I assigned him all the boring jobs hehe..

There were 3 separate dishes I made to complement each other - Spiced meat balls, Hummus & a beetroot and yogurt salad. This meal feeds approximately 6 people.

My Mexican kitchen hand 

Ready to be cooked!

Spiced meatballs

Ingredients:
1.5 - 2 kg of Prime beef mince
250g Feta cheese
2 tsp Ground cumin
1 tsp Chili powder
1 tsp Ground coriander
1 egg
Almond meal
1 tsp sea salt

Method:
1. In a large bowel mix together well the mince, spices, egg and salt. Mix till even in consistency
2. Take small portions of the mince into your hands and roll into an oval shape
3. Insert a small piece of feta inside the meat ball and close over
4. Roll the meat ball in Almond meal and set aside to complete the rest
5. To cook - For 30 minutes slowly cook the meatballs on a BBQ or optionally pan-fry

Hummus

Ingredients:
2x 300g Canned chickpeas
2 Tbsp Tahini
Juice of a lemon
1 Garlic clove
Salt to taste
1/4 cup - 1/2 cup Extra virgin olive oil (depending on what consistency you prefer)
Smoked paprika

Method:
1. Drain and wash the chickpeas and place in a food processor - Plus for 30 seconds
2. Add all ingredients and blend till smooth
3. Scoop all hummus into the bowl of your choice and pour a little extra oil and sprinkle some smoked paprika on top.

Beetroot & Yogurt Salad

Ingredients:
4-5 Beetroot
1 Red pepper
15 Cherri tomatoes (home grown preferred - 'tis the season)
1 Bag of baby spinach
Large bunch of free Basil
1/2 cup of natural Greek yogurt
1/2 cup of broken almonds

1. Wash, peel and cut the beetroot into 2cm squared pieces
2. Mix the beetroot in a roasting dish with a little rice bran oil and salt.
3. Put into the oven at 180 degrees Celsius for 40 minutes or until just cooked.
4. Take out of over and let completely cool.
5. Cut the pepper and tomatoes and place in a large salad bowl with the spinach loose underneath.
6. Cut the basil loosely and mix into the salad bowl.
7. Place the cooled beetroot on top of the salad and pour the yogurt on top
8. Finish the salad off by sprinkling the broken almonds on top.

I hope you enjoy this meal as much as my family did!

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