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🍽️ Oriental Meatball Sandwiches with Hummus and Parsley-Raisin Pesto

550 kcal · 30 min · 4 servings

Oriental Meatball Sandwiches with Hummus and Parsley-Raisin Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Wash the lime thoroughly.
  3. 3. Cut the lime in half.
  4. 4. Squeeze the juice out of the lime.
  5. 5. Peel the garlic.
  6. 6. Finely chop the garlic.
  7. 7. Wash the parsley.
  8. 8. Shake the parsley dry.
  9. 9. Pick the parsley leaves off the stems.
  10. 10. Take about one third of the parsley leaves.
  11. 11. Chop this amount of parsley finely.
  12. 12. Take a large bowl.
  13. 13. Add the minced meat to the bowl.
  14. 14. Add a pinch of the chopped garlic.
  15. 15. Add the finely chopped parsley.
  16. 16. Add one teaspoon of lime juice.
  17. 17. Add one teaspoon of olive oil.
  18. 18. Sprinkle some cayenne pepper over it.
  19. 19. Salt the mixture.
  20. 20. Mix all ingredients well together.
  21. 21. Set the bowl with the meat mixture aside.
  22. 22. Put the chickpeas into a sieve.
  23. 23. Let the water from the chickpeas drain off.
  24. 24. Take a tall container for the blender.
  25. 25. Add the drained chickpeas to the container.
  26. 26. Add one teaspoon of lime juice.
  27. 27. Add the remaining garlic.
  28. 28. Add four tablespoons of olive oil.
  29. 29. Add about 50 milliliters of water.
  30. 30. Blend the ingredients into a smooth paste.
  31. 31. Season the hummus with salt.
  32. 32. Season the hummus with pepper.
  33. 33. Add more lime juice if needed.
  34. 34. Set the hummus aside.
  35. 35. Place the baguette on a wire rack.
  36. 36. Bake the baguette in the oven.
  37. 37. Bake it for about 10 minutes.
  38. 38. Bake it until golden brown.
  39. 39. Take the minced meat mixture.
  40. 40. Form small meatballs from it.
  41. 41. Make the meatballs about 2 centimeters in size.
  42. 42. Take a frying pan.
  43. 43. Add two tablespoons of olive oil to the pan.
  44. 44. Heat the oil on medium to high heat.
  45. 45. Place the meatballs in the pan.
  46. 46. Fry the meatballs on all sides.
  47. 47. Fry them for about 4 to 5 minutes.
  48. 48. Set the pan with the meatballs aside.
  49. 49. Keep the heat low.
  50. 50. Let the meatballs keep warm.
  51. 51. Take the remaining parsley.
  52. 52. Finely chop the remaining parsley.
  53. 53. Take the raisins.
  54. 54. Finely chop the raisins.
  55. 55. Clean the bowl.
  56. 56. Put the chopped parsley into the bowl.
  57. 57. Put the chopped raisins into the bowl.
  58. 58. Add two tablespoons of olive oil.
  59. 59. Add one teaspoon of balsamic vinegar.
  60. 60. Mix everything well together.
  61. 61. Season the mixture with salt.
  62. 62. Season the mixture with pepper.
  63. 63. Wash the cucumbers.
  64. 64. Cut off the ends of the cucumbers.
  65. 65. Take a vegetable peeler.
  66. 66. Slice the cucumbers lengthwise into strips using the peeler.
  67. 67. Take the baguette out of the oven.
  68. 68. Split the baguette in the middle.
  69. 69. Slice the halves lengthwise.
  70. 70. Place the meatballs on the bread.
  71. 71. Spread the hummus on the bread.
  72. 72. Place the cucumber slices on top.
  73. 73. Add the parsley-raisin pesto on top.
  74. 74. Serve the sandwich.

Nutrition per serving