Moroccan-spiced Pork Meatballs on Hummus & Yoghurt

Name: Moroccan-spiced Pork Meatballs on Hummus & Yoghurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 2 Tbsp (30 ml) dried apricots, finely chopped; 500 g pork mince; ¼ onion, finely chopped; 2 garlic cloves, minced; 1 tsp (5 ml) ground coriander; 1 tsp (5 ml) smoked paprika; ½ tsp (2.5 ml) cinnamon; ½ tsp (2.5 ml) allspice; 1 lemon, zested; 1 egg; Salt and pepper, to taste; Olive oil; 2 C (500 ml) self-raising flour; 1 tsp (5 ml) salt; ¾ C (180 ml) double cream plain yoghurt; 1 Tbsp (15 ml) olive oil; 2–4 Tbsp (30–60 ml) water; Olive oil, to fry; ¾ C (180 ml) double cream plain yoghurt; 1 lemon, zested and juiced; 1 garlic clove, minced; Small handful parsley, finely chopped; Salt and pepper, to taste; 200 g red pepper hummus; 10 g pine nuts, toasted; 2–3 Tbsp (30–45 ml) Pomegranate seeds; Fresh mint leaves, washed and picked; Lemon zest; Olive oil

Moroccan-spiced Pork Meatballs on Hummus & Yoghurt

Author: Crush
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Mains
Cuisine: Moroccan

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Description

Warm Moroccan-spice infused pork meatballs served over creamy hummus and herby yoghurt with soft pan-fried flatbreads.

Ingredients

Meatballs

2 Tbsp (30 ml) dried apricots, finely chopped
500 g pork mince
¼ onion, finely chopped
2 garlic cloves, minced
1 tsp (5 ml) ground coriander
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) cinnamon
½ tsp (2.5 ml) allspice
1 lemon, zested
1 egg
Salt and pepper, to taste
Olive oil

Flatbreads

2 C (500 ml) self-raising flour
1 tsp (5 ml) salt
¾ C (180 ml) double cream plain yoghurt
1 Tbsp (15 ml) olive oil
2–4 Tbsp (30–60 ml) water
Olive oil, to fry

Herby Yoghurt

¾ C (180 ml) double cream plain yoghurt
1 lemon, zested and juiced
1 garlic clove, minced
Small handful parsley, finely chopped
Salt and pepper, to taste

To Serve

200 g red pepper hummus
10 g pine nuts, toasted
2–3 Tbsp (30–45 ml) Pomegranate seeds
Fresh mint leaves, washed and picked
Lemon zest
Olive oil

Instructions

Meatballs

Combine the pork mince, onion, dried apricots, garlic, ground coriander, smoked paprika, cinnamon, allspice, lemon zest, egg, salt and pepper in a mixing bowl. Mix well and shape into golf ball-sized meatballs.

Heat a good drizzle of olive oil in a large frying pan over medium heat. Cook the meatballs for about 15 minutes, turning regularly, until golden brown and cooked through.

Flatbreads

Combine the flour, salt, yoghurt and olive oil in a mixing bowl. Gradually add the water, 1 tablespoon at a time, until a soft but workable dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth. Divide into equal portions and roll out into flat rounds.

Heat a frying pan over medium heat with a drizzle of olive oil. Cook the flatbreads for about 4 minutes per side or until golden and cooked through.

Herby Yoghurt

Combine the yoghurt, lemon zest and juice, garlic and parsley in a bowl. Season with salt and pepper.

To Serve

Spread the herby yoghurt onto a serving platter and spoon over dollops of red pepper hummus. Arrange the meatballs on top and garnish with toasted pine nuts, pomegranate seeds, mint leaves, lemon zest and a drizzle of olive oil. Serve the flatbreads alongside.