Lamb Kofta Meatballs with Za’atar Hummus and Homemade Paleo Flatbread

Made with fragrant spices like cumin, cardamon and paprika along with roasted almonds and herbs, this lamb kofta will take your taste buds on another level!

Inroduction

About this Recipe

By: Caitlin Greene

This blog post is sponsored by Superior Farms.

Made with fragrant spices like cumin, cardamon and paprika along with roasted almonds and herbs, this lamb kofta will take your taste buds on another level!

If you have never had Kofta before, it is a dish popular in India and other Middle Eastern countries, made usually from ground meat such as lamb and beef mixed with spices and onions. Being that lamb is my favorite red meat, I decided to make this kokta with lamb from Superior Farms. They produce all-natural, American lamb and are a brand committed to sustainability which is an important value to me. Having quality meat does make a difference in your dishes.

I paired these kofta with a mixture of ground almonds, fresh cilantro, dill and spices. I like to use roasted almonds because I find they add a better texture. I also prefer to cook the kofta in a pan because it catches the liquid that cooks off from the veggies. These Lamb Kofta are perfect for the summer and super easy to make! Serve them with this Za’atar Hummus and flatbread and you’ll have yourself an amazing spread to have with your family! You can also use pita pockets to make a pita sandwich or cut them up to dip with the hummus. I also love dipping the lamb koftas in the hummus. So many combinations you can make!

Why will you like this Lamb Kofta Meatballs with Za’atar Hummus?
-It is made with quality meat.
-It is perfect for the summer.
-It is filling and packed with a variety of spices.
-It is easily customizable.

What are the ingredients needed to make this recipe?
-ground lamb
-roasted red pepper
-fresh onion
-garlic cloves
-fresh mushrooms
-cumin
-ground cinnamon
-ground cardamom
-paprika
-red pepper flakes
-roasted almonds
-fresh cilantro
-fresh dill
-canned chickpeas
-olive oil
-lemon
-smooth tahini
-za’atar spice
-garlic powder

How do you make this Lamb Kofta Meatballs with Za’atar Hummus?
First, preheat the oven to 400 degrees F. In a small bowl mix together the cumin, cinnamon, cardamom, paprika, salt, and red pepper flakes.

In another small bowl mix together the fresh cilantro and dill. Add the almonds to a food processor and process until fine and crumb-like, but not quite a powder. Remove and place in a larger bowl. Add the onion, mushroom, garlic and roasted red pepper to the food processor. Process until ingredients are pulverized and mixed together (just before it becomes a paste). Squeeze out any excess liquid with some cheese cloth or a paper towel.

To the large bowl, mix together the lamb, veggie mixture, almonds, herbs and spices. Use clean hands to mix together all ingredients until well combined. Form into 1 ½ inch balls and bake in an oven safe pan or on a baking sheet for about 18 minutes.

Wash out the food processor and make the hummus. Add the chickpeas, olive oil, lemon, tahini, za’atar, salt, garlic and red pepper flakes to the food processor. Process until smooth.

Yield: 1

Lamb Kofta Meatballs with Za’atar Hummus and Homemade Paleo Flatbread

Lamb Kofta Meatballs with Za’atar Hummus and Homemade Paleo Flatbread
Prep Time 5 minutes
Cook Time 18 minutes
Additional Time 10 minutes
Total Time 33 minutes

Ingredients

Lamb

  • 1/2 teaspoon cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cardamom
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons fresh chopped dill
  • 1/2 cup roasted almonds
  • 3/4 cup onion, roughly chopped
  • 1/2 cup mushroom, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup roasted red pepper, chopped
  • One pound lamb (I got mine from @superiorfarms)

Hummus

  • 1 can chickpeas
  • 2 tablespoon olive oil
  • 2 tablespoon lemon
  • 2 tablespoon tahini
  • 1 teaspoon za’atar spice
  • 1 teaspoon salt
  • 1 teaspoon garlic
  • 1/4 teaspoon red pepper

Instructions

    1. Preheat the oven to 400 degrees F.
    2. In a small bowl mix together the cumin, cinnamon, cardamom, paprika, salt, and red pepper flakes.
    3. In another small bowl mix together the fresh cilantro and dill.
    4. Add the almonds to a food processor and process until fine and crumb-like, but not quite a powder. Remove and place in a larger bowl.
    5. Add the onion, mushroom, garlic and roasted red pepper to the food processor. Process until ingredients are pulverized and mixed together (just before it becomes a paste). Squeeze out any excess liquid with some cheese cloth or a paper towel.
    6. To the large bowl, mix together the lamb, veggie mixture, almonds, herbs and spices.
    7. Use clean hands to mix together all ingredients until well combined. Form into 1 ½ inch balls and bake in an oven safe pan or on a baking sheet for about 18 minutes.
    8. Wash out the food processor.
    9. While meatballs are cooking, make the hummus. Add the chickpeas, olive oil, lemon, tahini, za’atar, salt, garlic and red pepper flakes to the food processor. Process until smooth.
    10. Serve with fresh veggies, olives, flatbread, feta and cheese.

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