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Lamb Meatballs with Hummus and Caramelized Chickpeas

Lamb Meatballs with Hummus and Caramelized Chickpeas


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Lamb Meatballs with Hummus and Caramelized Chickpeas
Preparation time

60 min

Chapel de cozinheiro

4 Portions

Tampa de panela
Difficulty level


Lamb meatballs are a delicious variation of traditional beef meatballs, offering a unique and sophisticated flavor. Interestingly, lamb is a popular meat in various Middle Eastern and Mediterranean cuisines, known for its tenderness and distinctive taste.

In this recipe, the meatballs are served with creamy hummus and caramelized chickpeas, creating an irresistible combination.



  • 800g lamb shoulder (Estância 92)
  • 1/2 cup bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 red onion, finely diced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1 pinch of cayenne pepper
  • 3 eggs
  • Olive oil


  • 300g cooked chickpeas
  • Juice of 1/2 lemon
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon tahini
  • 200ml olive oil
  • Salt to taste
  • Black pepper to taste

For Decoration:

  • 100g cooked chickpeas
  • 1 teaspoon smoked paprika
  • 1 teaspoon olive oil
  • 1 tablespoon tomato paste
  • Salt to taste



In a large bowl, combine the lamb, bread crumbs, salt, black pepper, red onion, cumin, cinnamon, allspice, and cayenne pepper.

Beat two eggs and incorporate them into the meat mixture. Mix thoroughly with your hands. Cover the bowl and refrigerate for 30 minutes to 24 hours to allow the flavors to meld.

With wet hands, divide the meat into walnut-sized pieces and roll them into small balls. You should have about 25 to 30 meatballs.

Preheat the oven to 180°C (350°F). Heat a large non-stick skillet with about 4 tablespoons of olive oil. Add the meatballs without overcrowding the skillet and cook for 2 to 3 minutes per side until browned.

Transfer the cooked meatballs to a tray lined with paper towels and keep them in the preheated, but turned off, oven. Repeat the process until all the meatballs are fried.


In a blender, combine all the hummus ingredients and blend until smooth. Transfer to a small serving dish.

Caramelized Chickpeas:

In a skillet, mix the olive oil, tomato paste, chickpeas, and smoked paprika. Sauté for about 3 minutes. Set aside.


Decorate the hummus with the caramelized chickpeas and serve immediately with the meatballs.

Enjoy your lamb meatballs with hummus and caramelized chickpeas!