Lamb Meatballs with Tahini Sauce and Cucumber Tomato Salad

5 from 1 vote

Lamb Meatballs with Tahini Sauce and Cucumber Tomato Salad

Juicy lamb meatballs flavored with garam masala get topped with a nutty and creamy garlic tahini sauce and served atop a vibrant cucumber and tomato salad.

Course Main Course

Cuisine Middle Eastern

Keyword cucumber, dairy-free, dinner, easy, lamb, lunch, main, Middle Eastern, nightshade-free, nut-free, tahini, tomato

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 685kcal

Author Jenny Ross

Ingredients

Meatballs

1 tablespoon avocado oil divided
1/4 onion finely chopped
3/4 pound ground lamb
3/4 pound ground beef
1/2 cup pork panko
1 egg
1 1/2 tablespoon garam masala
2 teaspoons gelatin optional (for texture)
1 teaspoon anchovy paste optional (for umami, you don’t notice it)
3/4 teaspoon salt

Tahini Sauce

1/4 cup tahini paste
1/4 cup water warm
1 tablespoon coconut aminos or gluten-free soy sauce
1 tablespoon lemon juice start with 1 and add more if desired
zest of 1 lemon optional
1 garlic clove minced
1/4 teaspoon salt

Cucumber Tomato Salad

1 English cucumber quartered and sliced
1 cup cherry tomatoes halved, omit for nightshade-free
1/2 cup feta cheese omit for dairy-free
3 tablespoons parsley chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Instructions

For the salad:

Combine all ingredients and allow to sit for an hour or more for the flavors to meld.

For the sauce:

Whisk the tahini to loosen then add the water, a bit at a time, whisking until smooth. You can vary the amount of water to vary the consistency – add more to thin the sauce. Whisk in remaining ingredients. Alternatively, combine everything in a blender and blend until smooth. Taste and adjust seasoning as desired. The sauce will keep for one week in the refrigerator.

For the meatballs:

Heat a large pan over medium high heat and add half oil and onions. Cook until soft and translucent, about 5-10 minutes. Transfer the cooked onions to a large bowl and wipe out the pan. Set the pan aside.
Combine all the remaining meatball ingredients and mix by hand, incorporating everything evenly. Roll into 10 meatballs. Add remaining half of the oil to the pan and add the meatballs. Cook over medium-high heat for 8-10 minutes, turning as they brown until they are golden and cooked through.
Serve with the salad and drizzle with the sauce.

Notes

Nutrition without feta: Calories: 635 cal, Carbs: 12g, Fiber: 2g, Fat: 47g, Protein: 41g

Nutrition without tomato: Calories: 678 cal, Carbs: 11g, Fiber: 1g, Fat: 51g, Protein: 44g

Nutrition without tomato or feta: Calories: 629 cal, Carbs: 10g, Fiber: 2g, Fat: 47g, Protein: 41g

Nutrition for Meatballs alone: Calories: 453 cal, Carbs: 1g, Fiber: 1g, Fat: 32g, Protein: 38g

Nutrition for Tahini Sauce: Calories: 94 cal, Carbs: 4g, Fiber: 1g, Fat: 8g, Protein: 3g

Nutrition for Cucumber Tomato Salad: Calories: 137 cal, Carbs: 7g, Fiber: 1g, Fat: 11g, Protein: 4g

Nutrition