Ostrich Meatballs with Roasted Tomato Hummus & Pickled Cucumber Salad

Your second recipe for the week...
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Servings 2


  • 500 g baby rosa tomatoes halved
  • Olive oil


  • 500 g ostrich or lean free range beef mince
  • 2 garlic cloves grated
  • zest of 1 lemon
  • handful of fresh coriander finely chopped + extra
  • 1/2 tsp (2.5 ml) each of ground cumin, ground coriander and dried chillies
  • 1 Tbs (15 ml) oat bran or 3 Tbs (45 ml) oats or 1 Tbs (15 ml) psyllium husk
  • 1 egg beaten
  • Freshly ground salt and pepper


  • 400 g tinned chickpeas drained
  • 1 -2 garlic cloves
  • 3 Tbs (45 ml) Tahini Juice of 1 lemon 1 tsp
  • (5 ml) each of ground cumin, coriander and smoked paprika
  • 3 Tbs (45 ml) Extra Virgin Olive Oil ( Willow Creek)

To serve:

  • 1 small Mediterranean cucumber sliced ½ red onion, finely sliced
  • 1 Tsp (15 ml) white wine vinegar 100 g baby spinach 100 g feta, cut into cubes (optional)


  • Preheat oven to 220°C.
  • Place tomatoes onto a foil-lined roasting tray, drizzle with olive oil and roast for 20-25 minutes.
  • Meanwhile combine the meatball ingredients together. Season well.  Divide mixture into 10 -12 little meatballs. Use wet hands to do this.
  • Add ¾ of the roasted tomatoes into a food processor, together with ¾ of the chickpeas, the garlic, tahini, lemon juice, spices and blend with enough olive oil to create a smooth creamy hummus consistency. Season to taste.
  • Place the meatballs onto the same roasting tray, leaving room for the chickpeas on the side. Roast for 15 -20 minutes or until meatballs are golden brown.
  • Meanwhile, combine the cucumber, onion and vinegar together in a serving bowl.
  • Serve a few meatballs on a bed of tomato hummus, arrange some baby spinach and pickled cucumber salad on the side and sprinkle with remaining roasted tomatoes and crispy chickpeas.
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