Beef Meatballs with Pink Hummus and Tabbouleh by Salzgott

Ingredients

• 500g (1.1 lb) ground beef
• 2 tbsp oriental spice blend (cumin, coriander, cinnamon, allspice)
• 1 egg
• 1/2 cup bread crumbs
• 400g (14 oz) chickpea hummus
• 100g (3.5 oz) cooked beetroot (for pink color)
• 1 cup bulgur wheat, cooked
• 2 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, chopped
• 2 tomatoes, diced
• 1 lemon, juiced
• 3 tbsp olive oil

Instructions

1. Combine ground beef, spice blend, egg, and bread crumbs in a bowl; mix well and form into 12-16 small meatballs over medium heat until heated through, about 5 min.
2. Heat a large skillet over medium-high heat and sear meatballs for 8-10 minutes, turning occasionally until browned and cooked through.
3. Blend the hummus with the cooked beetroot in a food processor until smooth and vibrant pink.
4. Toss the cooked bulgur wheat with fresh parsley, mint, diced tomatoes, lemon juice, and olive oil to create the tabbouleh over medium heat until heated through, about 5 min.
5. Spread the pink hummus onto plates, top with meatballs, and serve with a generous portion of tabbouleh on the side until ready to serve.