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Lamb and bulgur wheat meatballs with carrot houmous and feta

Name: Lamb and bulgur wheat meatballs with carrot houmous and feta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 500g carrots, quartered lengthways; 1 tsp cumin seeds; 1 tbsp smoked paprika; 1 tbsp maple syrup or honey; 3 tbsp olive oil; 4 garlic cloves, finely chopped; 2 x 400g tins plum tomatoes; 450ml vegetable stock; 200g lamb mince; 100g bulgur wheat; 1 tsp dried oregano; 1 onion, grated or whizzed in a food processor; 400g tin chickpeas, drained; 100g feta, crumbled; 15g mint leaves

By: Angela Boggiano

Published: 12 Sep 22
Updated: 4 Mar 25

Lamb and bulgur wheat meatballs with carrot houmous and feta

Make budget-friendly lamb meatballs with half a packet of lamb mince bulked out with filling bulgar wheat. Serve on top of homemade carrot houmous and garnish with feta and mint for an easy, colourful dinner.

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Easy
September 2022

Test kitchen approved

Serves 4
Hands-on time 20 min. Oven time 45 min

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Nutrition: per serving

Calories: 536kcals
Fat: 23.7g (8.2g saturated)
Protein: 25.2g
Carbohydrates: 49.1g (20.1g sugars)
Fibre: 2.8g
Salt: 0.9g

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Ingredients

500g carrots, quartered lengthways
1 tsp cumin seeds
1 tbsp smoked paprika
1 tbsp maple syrup or honey
3 tbsp olive oil
4 garlic cloves, finely chopped
2 x 400g tins plum tomatoes
450ml vegetable stock
200g lamb mince
100g bulgur wheat
1 tsp dried oregano
1 onion, grated or whizzed in a food processor
400g tin chickpeas, drained
100g feta, crumbled
15g mint leaves

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Method

Heat the oven to 160°C fan/gas 4. Put the carrots on a roasting tray with the cumin seeds, paprika, maple syrup/honey, 2 tbsp of the oil and a good pinch of salt and pepper. Toss, then roast for 45 minutes.
Meanwhile, make the tomato sauce. Put a large saucepan over a medium heat and add the remaining 1 tbsp oil. Add the garlic, cook for 1 minute, then tip in the tomatoes and 350ml of the stock. Season, then leave to simmer gently for a few minutes.
Combine the lamb, bulgur wheat, oregano and onion in a bowl and mix together well with your hands. Roll the mixture into roughly 4cm meatballs (you should get about 16 in total). Gently drop them into the simmering sauce and stir in gently, then simmer, loosely covered, for 30 minutes.

Once the carrots are cooked, put in a food processor with the chickpeas and whizz with the remaining stock until smooth and creamy. Spread the houmous over a large serving platter, then spoon the meatballs and sauce into the centre. Top with the feta and mint.

Recipe from September 2022 Issue

Nutrition

Nutrition: per serving

Calories: 536kcals
Fat: 23.7g (8.2g saturated)
Protein: 25.2g
Carbohydrates: 49.1g (20.1g sugars)
Fibre: 2.8g
Salt: 0.9g

delicious. tips

Next time: The carrot houmous is fantastic on its own as a starter or snack with flatbreads or raw veg to dip in.
You can make the carrot houmous up to a day ahead, cover and chill. The meatballs and sauce can also be made a day in advance, stored separately in airtight containers in the fridge, then gently warmed through to serve.