Slow-Cooked Danish Meatballs with Homemade Hummus

Method

1. In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic until softened, about 5 minutes.
2. In a bowl, mix ground beef, pork, chopped onion, minced garlic, egg, breadcrumbs, paprika, cumin, salt, and pepper.
3. Form the mixture into small meatballs and add them to the pot with the onions and garlic.
4. Pour in enough water or beef broth to cover the meatballs halfway and bring to a simmer.
5. Cover and let simmer for 45-50 minutes, stirring occasionally, until the meatballs are tender and fully cooked.
6. While the meatballs simmer, prepare the hummus: In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and pepper. Process until smooth, adding water as needed to reach desired consistency.
7. Serve the meatballs with warm bread and the homemade hummus.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.