Ok – I’m going to be honest. If you don’t like lamb, these meatballs will change your mind. They are so tender & tasty, and an amazing comfort food for this January’s Whole 30. Good news is, I mix the meat with 50% beef, so it’s a bit milder in taste as well. Serve alone or with a side of cauliflower rice or potatoes. If you’ve never tried lamb before, this is a great place to start. Let me know what you think about them if you give them a try!
Lamb Meatballs with Tahini Sauce
- 1/2 lb ground lamb
- 1/2 lb ground beef
- 1 garlic clove (minced)
- 1/3 cup onion (finely diced)
- 2 tbsp almond flour
- 2 tbsp fresh parsley (chopped fine)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp crushed red pepper
- 2 tbsp olive oil
- 2 tbsp pomegranate seeds
- 1 tbsp fresh parsley (chopped )
- 1-2 tbsp lemon juice
- 1/2 cup tahini
- 1/4+ cup water
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves (minced)
- 1/2 tsp salt
Preheat oven to 375°
In a mixing bowl combine all the ingredients except the olive oil.
Form into balls 1.5 inches and set aside
Heat a large pan over medium high heat.
Add olive oil and let heat up 1-2 minutes
Place meatballs in pan and cook until brown on all sides about 5 minutes.
Turn off heat and place the pan in the oven to finish cooking another 10-15 minutes until cooked through. The time will vary on the size of your meatballs and your oven.
Meanwhile mix the tahini sauce ingredients and set aside.
Remove the meatballs from the oven and pour the tahini sauce around the meatballs. Garnish and serve!
Add water as needed to thin out the tahini sauce to your desired consistency. The sauce recipe will make more than you need but is great on roasted veggies, thinned out as a salad dressing or veggie dip and used in place of mayo in tuna or chicken salad.