Lamb Meatballs with Tahina Sauce
Method
In a large bowl, combine the lamb mince, chopped parsley, onion, salt, and freshly ground black pepper.
Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 2.5–5 cm in diameter, making sure the meatballs are firm and uniform in size.
In a separate bowl, combine the tahini, lemon juice, salt, and freshly ground black pepper.
Gradually whisk in 480 ml water, mixing thoroughly to create a smooth, creamy sauce. Set aside.
Heat 1 tbsp extra virgin olive oil in a large frying pan over a medium heat.
Add the meatballs and cook for 5–7 minutes, browning them on all sides.
Add the sliced mixed peppers and sauté for another 5 minutes, until they soften slightly.
Slowly pour in the prepared tahini sauce, stirring constantly. Continue to cook for 5–10 minutes, allowing the sauce to thicken and become creamy. The sauce should gently bubble as it thickens.
Garnish the meatballs with extra fresh parsley and serve hot.
This dish pairs perfectly with courgetti (spiralised courgette) or roasted courgette for a light, healthy side.
These Lamb Meatballs with Tahina Sauce offer a perfect balance of flavors, with the richness of lamb complemented by the creamy, tangy tahina sauce. The colorful capsicum adds texture and sweetness, while the tahina sauce provides a nutty, smooth finish. It’s a flavorful, nutrient-dense meal that’s ideal for a wholesome dinner with an anti-inflammatory boost from ingredients like garlic, parsley, and lemon. Chapter 7 Main Course Fish and Seafood Miso-Marinated Black Cod with Roasted Vegetables
Nutrition Facts
Per serving
