Spicy Chipotle Meatballs with Habanero Hummus
Jun 17, 2021
Spicy Chipotle Meatballs with Habanero Hummus
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mediterranean
Servings
4-6
Prep Time
25 minutes
Cook Time
15 minutes
Calories
356
We wanted to give one of our favorite Mediterranean meals a true African Dream Foods makeover—and this is what we came up with. Mini meatballs are seasoned with Smoked Chipotle Salt and Safari Smoke Seasoning, while we added Habanasco Hot Sauce to the hummus to give it a kick. The result? Smoky meatballs stuffed in a toasted pita with hummus, fresh greens, and a tangy yogurt sauce. While there are many ingredients, they are all easy to find and assembly only takes a few minutes. In fact, you can make everything while the meatballs cook in the oven, making this a super quick solution for dinner. Did we make you hungry now? Then you have to try this recipe—weeknight meals won’t be bland again!
Rochelle Keet
Ingredients
-
1lb ground beef
- 1 egg, beaten
- ¼ cup breadcrumbs
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
-
Smoked Chipotle Salt, to taste
-
Safari Smoke Seasoning, to taste
-
1 can chickpeas, drained and rinsed
- 1 tbsp Habanasco Hot Sauce
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice (about ½ lemon)
- 1 tbsp tahini
- 1 tsp honey
-
1 ½ cup Greek yogurt (plain)
- 1 tsp coriander
- 1 tsp cumin
- 1 garlic clove, minced
- Salt and pepper to taste
-
1 small cucumber (or ½ large cucumber), chopped
- 2 tomatoes, chopped
- ½ red onion, thinly sliced (optional)
-
Toasted pitas
For the meatballs:
For the Habanero hummus:
For the tangy yogurt sauce:
For the fresh green salad:
To assemble:
Directions
For meatballs:
Preheat the oven to 400°F/200°C. Add all the ingredients to a large mixing bowl and mix until well combined. Use a small ice cream scoop to measure out equal amounts of ground beef and use your hands to form mini meatballs.
- Place the on a baking sheet and bake for about 17-20 minutes until brown and cooked through.
For the Habanero Hummus:
In a food processor, pulse together the chickpeas, Habanasco Hot Sauce, garlic, olive oil, lemon juice, cumin, coriander, tahini, and honey until smooth. If it’s too thick, you can add water, little by little, until you achieve the desired consistency (it should be able to spread).
- Scoop into a bowl, cover with plastic wrap, and store in the refrigerator.
For the tangy yogurt sauce:
Mix together all the ingredients, cover, and place in the refrigerator until serving time.
For the fresh green salad:
Mix together all the ingredients, cover, and place in the refrigerator until serving time.
To assemble:
Create a pocket in each of the pitas. Spread with 1-2 tablespoons of Habanero hummus. Fill the pockets with the meatballs and fresh greens, and top with the tangy yogurt sauce. Enjoy!
Recipe Note
- Feel free to use ground turkey, lamb, or chicken for this recipe.
- To prevent the meat from sticking to your hands when rolling out the meatballs, you can rub them with a bit of olive oil.
- For this recipe we used the milder African Dream Foods seasonings, but if you like it hot, feel free to use the Habanero Chilli or Ghost Pepper Salt.