This Mediterranean Bowl is packed with tons of flavor! It has Mediterranean meatballs, cherry pepper hummus, lemon chutney, cucumber, red onion, naan and a garlic herb cheese spread. A really fresh and tasty dinner for any night of the week!
Peel the lemons being very careful to only take off the yellow skin, leaving the white pith on the lemon. Mince the yellow lemon skin. Peel the pith off the lemon and discard. Chop the remaining flesh left from the lemon and transfer the flesh, juice and yellow skin to a heavy bottomed sauce pan
Add all the rest of the chutney ingredients to the sauce pan and bring to a boil over medium heat. Once the chutney reaches a boil turn the heat down to low and simmer for 35-45 minutes, stirring occasionally until the chutney is thick. Remove from the heat and let cool
Making the cherry pepper hummus
Drain and remove the seeds and stems from the cherry peppers and place them in the food processor
Add the remaining hummus ingredients to the food processor and blend until smooth. Set the hummus aside
Making the meatballs
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it with a non stick cooking spray
Place the ground pork and oatmeal into a medium size mixing bowl
Grate the onion with a cheese grater over the top of the pork
Add the remaining meatball ingredients and mix well
Either weigh each meatball with a kitchen scale to 1.5oz or use an overflowing 1oz cookie scoop to measure out the meatballs. Roll them into balls and place them on the baking sheet
When all meatballs are rolled and ready to go heat a heavy bottomed skillet on medium - high heat until the pan is nice and hot. Add a drizzle of olive oil to the pan and swirl around, leave the oil in the pan for about 10 more seconds to make sure it's nice and hot for your sear
Place the meatballs in the pan about a half an inch apart making sure not to crowd the pan. Sear for 1 min until there is a nice brown crust on the meatball. Turn the meatballs over and do the same on the other side
Place the meatballs back on the baking sheet and into the oven for 20 min. Check the temperature to make sure they've reached 160°F and set them on a plate
Preparing the garnishes
While the meatballs cook, slice the cucumber and red onion into thin slices
Pick the fresh mint and fresh oregano leaves off the stems and set to the side
In a hot skillet lightly drizzled with olive oil warm the naan. After taking the naan out of the skillet cut each piece of naan into quarters
Building the bowl
Place 4-5 meatballs in a bowl in one spot
Add the garlic herb cheese spread to the middle of the bowl
Add the hummus to the side of the meatballs. Top the hummus and the meatballs with lemon chutney ( a little goes a long way)
Add the onion and cucumber to the bowl and top with the mint and oregano leaves