Lamb Meatballs with Herbed Yogurt Tahini Sauce

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Lamb Meatballs with Herbed Yogurt Tahini Sauce


Units Scale

Lamb Meatballs

  • 1 pound ground lamb
  • 1 large egg, whisked
  • 1/2 cup panko breadcrumbs
  • 3 green onions, finely minced
  • 1 garlic clove, minced
  • large handful of cilantro, mint, parsley, finely minced
  • 1 teaspoon baharat
  • 2 teaspoons aleppo pepper
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Tahini Yogurt Sauce

  • 1/2 cup whole milk greek yogurt
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 cup fresh mint, cilantro, parsley – finely chopped
  • 1 large lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1/3 cup water


  1. Preheat the oven to 425 F and line a large baking tray with foil to bake the meatballs.
  2. To make the meatballs, combine everything in a large bowl and mix until fully combined.
  3. Scoop about 2 tablespoons of the meat mixture, roll into a ball, and place onto the baking tray.
  4. Once all the balls are rolled (about 16) spray lightly with some cooking spray before baking for 20-25 minutes or until golden brown
  5. While the meatballs are cooking stir together all the ingredients for the yogurt sauce adding more water if needed until it reaches a desired consistency
  6. Serve the meatballs with the sauce and enjoy!

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