Lamb Meatballs with Tahini Sauce

I went a little overboard the other day thawing things from the basement freezer.  I pulled out a pound of ground Pair-A-Dice Farm lamb the same day I pulled out the package of Della Nonna sausage.  So, I actually made these meatballs that day too.  They’re cooked through so they can be frozen and thawed as I need them.  The sauce is so easy you can make it up as you need it too.  Throw in a little salad mix and a piece of flatbread and you’re done.  A pretty filling dinner without being too heavy.

I started with a recipe for Lamb Kofte.  That recipe called for a fair amount of paprika which I didn’t have.  I decided that changed the recipe enough that I’d change the name too.  Think of these as mini sliders more than meatballs.  Most meatballs have some sort of egg and/or breadcrumbs to hold them together.  This is just ground lamb, onions, spices and herbs so it’s more like a burger than a meatball.  Other than the absent paprika and a little added tumeric I followed the recipe for the meatballs portion of the meal.

Keep in mind that there’s no binding when you’re cooking the meatballs.  If you’re too rough with them they’ll fall apart.  Do them in the broiler if you prefer.  I made these kind of small – 1 ounce each.  I got 16 out of the pound, which is 4 servings.  Not bad.  Small ones also take less time to cook so that always helps.  The sauce is easy too.  Just tahini, lemon juice, salt and enough water to make the sauce drizzly.  Add a little cayenne if the meatballs don’t have enough kick for you.

If you’re making the meatballs up fresh this is probably a 30 minute meal.  If you did the meatballs earlier its 10 minutes tops!  If you want to pack it and take it for lunch I recommend packing everything separately and assembling it at lunchtime.  You’ll want to heat the meatballs.  And if you pack the salad mix and sauce in with the flatbread everything will be soggy and gross.  You can always leave the flatbread out and just serve it like a salad to make things easier for lunch.

These are just meatballs so serve them however you like!  I might try a few with white beans and tomatoes.

Good? Good.  Not outstanding, but good.
Easy? Yep.
Good for company? Eh, I wouldn’t make a dinner party out of them.
Special shopping? Nope.

Lamb Meatballs with Tahini Sauce


1 pound ground lamb
1/4 cup minced fresh mint
1/8 cup coarsely grated onion
2 garlic cloves, minced
1 tablespoon tumeric
1 1/2 teaspoons ground cumin
1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Tahini Sauce:
3 teaspoons tahini
2 teaspoons lemon juice
1/2 teaspoon or more water
pinch of salt


Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
Add 1 tablespoon oil to heavy skillet; heat over medium-high heat. Sauté meatballs until just cooked through, 7 to 8 minutes.

Serve meatballs warm with tahini sauce.


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