Middle Eastern Baked Meatballs with Hummus

Steps

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1. 1
   Toast 1 slice of bread until browned and soak it in water for about 15 minutes. Once soaked, fully wring out the water and let it fall apart—this is the secret to juicy meatballs.
   ▶ ≈0:45
2. 2
   In a large bowl, combine 1 pound ground beef or lamb, the wrung-out bread, 1 finely chopped onion, 2 garlic cloves, 1 bunch of parsley with stems removed, a pinch of kosher salt, and black pepper.
   ▶ ≈1:05
3. 3
   Add 1½ teaspoons allspice, ½ teaspoon ground green cardamom, ½ teaspoon paprika, ½ teaspoon sumac, ½ teaspoon ground nutmeg, and ¼ teaspoon cayenne. These warm Middle Eastern spices are the heart of the recipe.
   ▶ ≈1:44
4. 4
   Drizzle in a bit of extra virgin olive oil. Put on food-safe gloves and mix everything together thoroughly by hand until you have a well-combined meatball mixture.
   ▶ ≈2:33
5. 5
   Form the mixture into golf ball-sized meatballs (about 2 tablespoons each) and place them on a baking sheet. Lightly brush or drizzle them with olive oil.
   ▶ ≈3:31
6. 6
   Bake at 425°F for 20 to 25 minutes, turning halfway through, until the meatballs are golden brown and cooked through.
   ▶ ≈3:56
7. 7
   While the meatballs bake, gently warm a small amount of extra virgin olive oil in a pan. Stir in ¼ teaspoon Aleppo pepper until the oil turns a beautiful red color. Watch closely to prevent burning.
   ▶ ≈4:11
8. 8
   Spread about 10 ounces (1 cup) of hummus on a serving plate or platter, smoothing it out evenly. Drizzle a small amount of extra virgin olive oil in the center.
   ▶ ≈5:35
9. 9
   Arrange the baked meatballs over the hummus. Drizzle with the warm Aleppo pepper oil.
   ▶ ≈5:57
10. 10
    Garnish generously with toasted pine nuts and fresh parsley. Serve with pita bread on the side if desired. Enjoy this warm, flavorful Middle Eastern dish.
    ▶ ≈6:17