Lamb Meatballs with Herbed Yogurt Tahini Sauce
Ingredients
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
Instructions
- Preheat the oven to 425 F and line a large baking tray with foil to bake the meatballs.
- To make the meatballs, combine everything in a large bowl and mix until fully combined.
- Scoop about 2 tablespoons of the meat mixture, roll into a ball, and place onto the baking tray.
- Once all the balls are rolled (about 16) spray lightly with some cooking spray before baking for 20-25 minutes or until golden brown
- 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
- Serve the meatballs with the sauce and enjoy!
