Quick Dinner Lamb Meatballs Recipe

“Lamb Meatballs & Green Tahini Tabbouleh is a delightful fusion of rich, savory flavors and fresh, vibrant ingredients. This dish combines tender lamb meatballs, seasoned with warm spices, served atop a bed of zesty tabbouleh made with bulgur wheat, cucumber, tomatoes, and fresh herbs. The finishing touch is a creamy green tahini sauce, adding a burst of flavor that perfectly complements the hearty meatballs and refreshing tabbouleh. It’s a beautifully balanced meal that’s both satisfying and nourishing.”

Lamb Meatballs Recipe Ingredients:

For the Lamb Meatballs:

• 500g ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon olive oil (for cooking)

Lamb Meatballs Recipe For the Green Tahini Sauce:

• 1/2 cup tahini
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 garlic clove, minced
• Juice of 1 lemon
• 3 tablespoons water (adjust for consistency)
• Salt to taste

For the Tabbouleh:

• 1/2 cup bulgur wheat
• 1 cup hot water
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Lamb Meatballs Recipe Instructions:

1. Prepare the Tabbouleh:

• In a bowl, combine the bulgur wheat with hot water. Let it sit for about 10-15 minutes until the bulgur softens and absorbs the water. Fluff with a fork.
• Add diced cucumber, tomatoes, parsley, and mint.
• Drizzle with olive oil and lemon juice. Season with salt and pepper.
• Toss everything together and set aside to allow the flavors to meld.

2. Make the Lamb Meatballs:

• In a bowl, mix the ground lamb with onion, garlic, cumin, coriander, cinnamon, chili flakes, salt, pepper, and parsley/mint.
• Roll the mixture into small meatballs (about 1 inch in diameter).
• Heat olive oil in a pan over medium heat. Cook the meatballs in batches, turning occasionally, until browned and cooked through (about 8-10 minutes).

3. Green Tahini Sauce:

• In a blender or food processor, blend the tahini, parsley, cilantro, garlic, lemon juice, water, and salt until smooth and creamy. Adjust the water for a pourable consistency.

4. Serve:

• Plate the tabbouleh and place the lamb meatballs on top.
• Drizzle with the green tahini sauce.
• Optionally garnish with extra parsley or mint, and serve.

Enjoy this vibrant, Middle Eastern-inspired dish! It’s packed with fresh herbs, warm spices, and a deliciously creamy sauce