Middle Eastern Meatballs

Place all the meatball ingredients into a bowl and mix well.
500 g Ground lamb mince, 1 tsp Ground cumin, 2 tsp Ground coriander, A pinch Allspice, ¼ tsp Cinnamon, ½ Chilli flakes, 1 Egg yolk, ¼ cup Bread crumbs, 4 cloves Garlic, Salt and pepper
Form into meatballs (approx 30g each) then place into the fridge for at least 20 minutes or until ready to bake.

Preheat oven to 180 °C (356 °F)
Heat a large oven-proof fry pan with a little canola oil until hot. Add the meatballs and brown on each side.
Place the pan into the preheated oven for 5 minutes or until cooked, remove and allow to rest. The internal temperature of cooked meatballs should reach at least 71 °C (160 °F) (according to the USDA). See note 1

In a small pan bring 1 cup of water to a boil. Once boiling add the bulgur wheat, cover and remove from the heat.
½ c Bulgur wheat
Allow the bulgur wheat to sit in the water for 30 minutes until soft. Then strain off the liquid.
Meanwhile, prep the remaining tabbouleh ingredients.
Add the garlic, ground coriander, lemon juice and olive oil into a large bowl and whisk together. Season with salt and pepper.
1 clove Garlic, ¼ tsp Ground coriander, 1 Lemon, ¼ c Olive oil, Salt and pepper to taste
Add the cooked bulgur wheat, chopped parsley, spring onion, diced red onion, tomato, cucumber and mint leaves to the bowl. Mix and combine well.
1 bunch Parsley, 2 stalks Spring onions / scallions, ½ Red onion, 2 Tomatoes, ½ Cucumber, ½ cup Mint leaves
Let sit for at least 20 minutes or as long as possible (or overnight to really develop flavour).

Smear a generous amount of hummus onto your platter, and pile the tabbouleh into the centre.
Place the meatballs on the hummus, crumble over the feta and sprinkle with pinenuts.
Drizzle over a little olive oil, serve with warmed flatbreads and enjoy.
1 cup Hummus, 60 g Feta, Pinenuts, Flatbread