Spiced Meatballs with Tahini Yogurt, Crispy Chickpeas & Chilli Oil

Crowning these spiced meatballs the dinner party deception dish of the century! The meatball and chickpea components can prepped ahead, then served hot on a bed of creamy tahini yogurt that’s topped with pickled onion, herbs and plenty of chilli oil crunch. It’s impressive yet free of fuss, allowing you to focus more on social matters. Serve this with a nice shaved fennel salad and you’ve got yourself a very elegant meal. If you’re making the meatballs and chickpeas ahead of time – cover with foil and store in the refrigerator, ready to simply heat back up in a hot oven before serving.

Lunch

Dinner

Quick Sticks

A Little Longer

Serves 4

Prep Time 15 Mins

Cook Time 15 Mins

Method

1
Preheat oven to 200 degrees celsius and line two baking trays with greaseproof paper. Season the mince with 1 teaspoon of salt and black pepper.
2
Toast the spices in a dry pan until fragrant, then grind coarsely in a pestle and mortar. Add to the mince, along with the garlic and pine nuts.
3
Next, place panko in a seperate bowl with cold water. Add wet crumbs to the mince and mix well. Roll into golf-sized-balls and place onto a tray.
4
On another tray, add the chickpeas with 1 tablespoon of olive oil and the remaining salt. Place into oven to roast until the chickpeas are golden and crispy.
5
Meanwhile, pan fry the meatballs with the remaining olive oil over a medium heat until they are a deep golden brown on all sides and cooked through.
6
Make the tahini yogurt - combine all ingredients in a bowl until smooth.
7
Smear the tahini yogurt over a flat platter, topping with the meatballs, chickpeas, chilli oil, pickled onion and herbs. Serve immediately alongside a side salad if desired.