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Ingredients

Meatballs

• 1/3 cup milk
• 1/2 cup panko breadcrumbs
• 1 pound ground lamb
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 cup golden raisins
• 1/2 ounce fresh mint, finely chopped
• 1/2 ounce fresh parsley, finely chopped
• 1 tablespoon sea salt

White Bean Hummus

• 16 ounces cooked butter beans, drained (reserve liquid at room temperature)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 cup tahini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• Salt, to taste

Pea Salad ( for garnish)

• 1 tablespoon pine nuts, chopped in extra virgin olive oil
• 1 ounce fresh mint leaves
• 1/2 cup fresh English peas, blanched
• 1 teaspoon za’atar spice
• Zest of 1 lemon
• Warm pita bread cut into quarters, to serve

Directions

White Bean Hummus

1. Combine butter beans, garlic, cumin, and tahini in a food processor. Blend to incorporate.
2. Add olive oil, lemon juice, and a pinch of salt. Blend until very smooth. If it’s too thick, you can add reserved bean liquid.

Meatballs

1. In a large mixing bowl, combine milk and panko and let stand for two minutes. Add all remaining ingredients and mix well.
2. With a 2-ounce ice cream scoop, scoop out and form 16-20 evenly sized meatballs. Roll each ball in your hands to get a nice round shape.
3. Place on a baking sheet lined with parchment paper and refrigerate for 1-2 hours.
4. Preheat oven to 400 F.
5. Roast the meatballs for about 18-25 minutes until browned and cooked through.
6. To serve, spoon white bean hummus onto a serving plate. Combine fresh mint with English peas and season with a pinch of salt and olive oil. Place warm meatballs onto the hummus and garnish with the pea salad. Drizzle some extra olive oil on top as well as a sprinkle of za’atar. Serve with warm pita.

Olin Bar & Kitchen is located at . Call 313-774-1191 or visit for more information — and be sure to check out hourdetroit.com for even more recipes including Alpino’s Piedmontese Ragu and Aurora Italiana’s Frutti di Mare.��

This story originally appeared in the November 2024 issue of ������ Detroit magazine. To read more, pick up a copy of ������ Detroit at a local retail outlet. Our will be available on Nov. 6.