OUR WINE PAIRING RECOMMENDATION IS PRODUCED IN PARTNERSHIP WITH KONO WINES
These beautifully spiced lamb meatballs are loaded with Moroccan flavours and served with hummus and a pomegranate for a festive feel. Perfect to serve as a tapas dish or as a meal on their own. Makes 24. Preparation: 20 minutes. Cooking time: 15 minutes.
5-minute hummus
400g can chickpeas, drained
3 tbsp olive oil
2 tbsp tahini
1 clove garlic
juice of 1 lemon
2 tbsp water
salt and pepper to taste
dukkah, paprika and olive oil, to top
Meatballs
1kg lamb mince
1 onion, finely diced
2 cloves garlic
1½ tbsp Moroccan spice
1 handful fresh mint, chopped
salt and pepper to taste
To serve
½ pomegranate
handful fresh mint
chopped cucumber
For the hummus: Place all the ingredients in a blender and whizz until smooth. Season to taste and top with dukkah, paprika and oil.
For the meatballs: Preheat the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a mixing bowl and with clean hands combine and continue to knead until the mixture sticks together. Roll the mixture into 24 meatballs and place on the tray. Bake for 15 minutes, or until brown and cooked through.
To serve: Place the meatballs, cucumber and a smear of hummus on a serving plate. Remove the seeds from the pomegranate and leaves from the mint and sprinkle over. Serve hot or cold.
WINE PAIRING RECOMMENDATION: KONO WINES MARLBOROUGH PINOT NOIR 2016
The dark fruit flavours of the elegant Kono Marlborough Pinot Noir 2016 pair beautifully with spiced Moroccan Lamb Meatballs served with hummus and pomegranate for a festive feel.
