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Lamb Meatballs with Pickled Cucumber & Red Onions and Tahini Sauce

What to serve with? Here are two great options. Feel free to mix and match these sides.
Option 1:
- Roasted Carrots (Roast carrots at 425 for about 25-35 minutes)
- Tahini Sauce (see below)
- Top with Goji Berries or Pomegranate Seeds
- Cooked Brown Rice
Option 2:
- Crumbled Goat Cheese
- Cucumber
- Red Onion Salad (see recipe below)
- Top with Fresh Herbs (Parsley and cilantro work great here!)
- Pita Bread
Servings 4 servings
Total Time 20 minutes

Ingredients

Meatballs:

  • 1/4 cup almond meal
  • 1 egg
  • 1 pound ground lamb
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • 1 shallot diced, (2 tablespoons)
  • Zest of 1 lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • Pinch cinnamon
  • 1/2 teaspoon chili powder

Pickled Onion & Cucumber Salad

  • 1/4 cup red onion, , sliced thinly
  • 1-2 small cucumbers, , diced
  • 2 teaspoons white balsamic vinegar
  • ~1 teaspoon kosher salt

Tahini Sauce (see below)

Instructions

Meatballs:

  • Preheat broiler. If making the sides, make the onion cucumber salad now so it sits and marinates while you do the meatballs.
  • Mix everything together in a big bowl. Then separate out into 2-tablespoon sized balls- this made about 15 meatballs.
  • Broil for about 8-10 minutes, until they are cooked through and reach an internal temperature of 160 degrees.

Pickled Onion & Cucumber Salad:

  • Toss everything together in a bowl and set aside while you cook the meatballs. Store in fridge for up to a day. The longer it sits, the stronger the pickling flavor. You can also make this ahead of time and then dress at very end.
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