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Meatballs in a Hoisin and Tomato Sauce

These are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a hoisin-tomato sauce. The chickpea puree is created from simply processing the chickpeas to a paste. Hummus is too thin.



  • 1/2 pound ground lamb
  • 1/3 pound ground turkey
  • 1/2 cup chickpea puree (not hummus)
  • 1 egg
  • 3 Tbsp. matzo meal
  • 1-1/2 tsp. salt
  • 1 tsp. crushed red pepper
  • 1-1/2 tsp. parsley (dried is fine)
  • 1 6-ounce can tomato paste
  • 1 Tbsp. Hoisin Sauce
  • 3 Tbsp. lemon juice
  • 1 tsp. salt


Preheat broiler. Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt, pepper flakes and parsley. Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce). Shape the meat mixture into golfball sizes and place on a baking sheet. Broil 8-10 minutes, turning balls 1/2 way through.

Combine the tomato paste, hoisin sauce, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well. Add the meatballs and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.

Note: I also like to add a can of either whole or chopped stewed tomatoes.

By Lor or Peepers from Toronto, Ontario

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