Lamb Meatballs with Tahini Sauce
Savory, spicy lamb meatballs are a perfect “small plate.”
Recipe courtesy of Chef Frances Wilson.
Serves: 8-12 (24 sliders)
- 1 pound ground lamb
- 1 medium onion, finely chopped
- 2 Tbsp. flat leaf parsley, finely chopped
- 2 cloves garlic, crushed
- ¼ tsp. ground allspice
- ¼ tsp. ground cinnamon
- 1 tsp. lemon zest
- 1 large egg
- ¼ cup toasted pine nuts
- salt and freshly ground black pepper
- 6 Tbsp. Tahini
- 3 Tbsp. extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic crushed
- ¼ tsp. salt & pepper
- Place the lamb, onions, parsley, garlic, allspice, cinnamon, egg, lemon zest, pine nuts, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Mix with your hands, then roll into 20 balls. (Divide the meat up ahead of time so they are even in size). If you use damp hands the meat will not stick.
- Preheat the broiler and arrange the rack about 6” from the heat.
- Transfer the meatballs to a foil-lined baking sheet. Broil the meatballs until cooked through and lightly browned, about 8-10 minutes.
- Serve with tahini sauce.
- Whisk all the ingredients together in a small bowl.
- Serve at room temperature. (The sauce will keep for up to 3 days in the refrigerator.)
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.