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2 mediterranean bowls with meatballs, cucumbers, garlic cheese spread, naan, red onion, chutney and mint leaves in a grey and white bow with a bowl of cherry pepper hummus on the side on a dark surface

Mediterranean Bowl

Krista Stechman
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!
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course dinner, lunch
Cuisine mediterranean
Servings 5 people
Calories 1591 kcal

Equipment

  • food processor
  • stove top

Ingredients
  

Lemon Chutney

  • 7 lemons
  • 2 cups brown sugar
  • 4 cloves garlic
  • 1/2 cup raisins
  • 1/2 cup cider vinegar
  • 1 tbsp fresh ginger grated
  • 1 tbsp kosher salt
  • 1/2 tsp cardamom
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cinnamon

Cherry Pepper Hummus

  • 16 oz mild cherry peppers drained, seeded
  • 15.5 oz garbanzo beans drained
  • 2 cloves garlic
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp cayenne
  • 3/4 cup olive oil

Meatballs

  • 1.5 lbs ground pork
  • 1/3 cup old fashioned oats
  • 1/2 small onion grated
  • 4 cloves garlic minced
  • 1.25 tsp kosher salt
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/8 tsp all spice

Garnishes

  • 5 oz garlic herb cheese spread alouette
  • 1 English cucumber sliced thin
  • 1/4 red onion thin julienne
  • 3 pieces naan cut into quarters
  • 1/2 cup fresh mint pulled off the stems
  • 1 tsp fresh oregano pulled off the stems

Instructions
 

Making the lemon chutney

  • 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
  • Add 3-4 pieces of the cut naan to the bowl
  • Enjoy!

Nutrition

Calories: 1591kcalCarbohydrates: 185gProtein: 42gFat: 80gSaturated Fat: 22gCholesterol: 135mgSodium: 2994mgPotassium: 1317mgFiber: 15gSugar: 98gVitamin A: 448IUVitamin C: 91mgCalcium: 280mgIron: 7mg
Keyword bowl, chutney, hummus, meatballs, mediterranean, mediterranean bowl
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