Spiced Lamb Meatballs with Tahini Sauce
These juicy ground lamb meatballs are seasoned with warming spices like cumin coriander and cinnamon for a Middle Eastern inspired paleo dish. Served with a smooth tahini drizzle they are completely grain free and dairy free yet bursting with complex and satisfying flavor.
Aromatic spiced lamb meatballs with a silky tahini sauce that are paleo grain free and dairy free.
Nutrition per serving
Ingredients
Main
Seasoning
Sauce
Aromatics
Instructions
Mix and Form Meatballs
In a large bowl combine ground lamb half the garlic cumin coriander and a pinch of cinnamon and sea salt. Mix gently with your hands and form into 16 evenly sized meatballs.
Brown the Meatballs
Heat a large oven safe skillet over medium high heat with a tablespoon of olive oil. Sear the meatballs in batches for 2 minutes per side until browned on the outside.
Finish in the Oven
Transfer the skillet to a 375 degree F oven and roast for 8 to 10 minutes until the meatballs are cooked through to 160 degrees F. Remove and allow to rest for a few minutes.
Make Tahini Sauce
Whisk together tahini lemon juice remaining garlic and 3 tablespoons of water in a small bowl until smooth and creamy. Drizzle generously over the warm meatballs and serve with fresh parsley.
Substitutions
Common mistakes
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