Middle Eastern Eggless Gluten Free Meatballs

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Middle Eastern Eggless Gluten Free Meatballs

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Ingredients

20 portion(s)

300 grams Lamb, trimmed lamb chop used but most lamb ok
10 gram lemon rind
1/2 --- brown onion
3 cloves garlic
250 grams haloumi cheese, chopped slightly
1/4 --- Capsicum
65 grams Chickpeas drained
20 grams dukkah
1 sprig rosemary
1 pinch rock salt
1 bunch mint, handful from garden used as per personal preference

45 grams aquafaba, (canned chickpea brine)

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6

40min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Frying BBQ Everyday Kids in the kitchen Appetizer Main course Starter Children food Egg free Gluten free Low budget Dinner Lunch Mid East Meat dish

Recipe's preparation

Prep

Chop up lamb into small pieces and mince as per basic instructions- 10 seconds speed 6. Place meat in bowl and refridgerate for later.

Add garlic, lemon rind, 1/2 onion (chopped slightly), rosemary and rock salt to bowl with olive oil and sautee on speed 4 for 20 seconds at temp 120. Allow to cool slightly for a couple of minutes.

Add capsicum haloumi, aquafab (chickpea brine), dukkah and chickpeas (drained) on speed 4 for 30 seconds.

Add meat and mix on speed 4 for further 25 second or until mixed to your consistency. Once finished and satisfied. Make meat balls to your prefered size and place on plate to be refridgerated for at least 1/2 hour but closer to an hour- this allows the aquafab to set and keep meatball form.

Once firm to touch, oven bake at 180 degrees to your preferred finish. I often slow cook them at 120 degrees for an hour or two in the afternoon to make an easy dinner.

Serve with a squeeze of lemon over the top- great on their own as a finger food but can also be served with flat bread, greek plain yoghurt and salad.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.