Lamb Meatballs with Tahini Sauce
Chef Trent Blodgett
Lamb is a main source of protein in the Levant. It’s commonly called Kofta, which is seasoned ground meat with spices, garlic, parsley and sometimes pine nuts, served with the classic combo of tahini sauce. This mixture can be made into meatballs (as seen in this recipe), meatloaf, or onto skewers. By making them into meatballs, you can line them up on a sheet tray and broil them quickly – time saved and an easy clean up!
I’ve included a recipe for a quick pickled cucumber salad that is the perfect pairing for this meal. If you’re new to lamb, this recipe is a no-brainer to introduce you to the protein. If you’re a lamb veteran, enjoy!
- 2 lb ground lamb
2 tbsp Marrakesh Sitar Moroccan Blend
- 1 cup toasted pine nuts
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- .33 cup Greek yogurt
- 3 Tbsp olive oil
- .5 cup chopped parsley
- 1- 2 tsp salt
- Tahini sauce
- .5 cup tahini
- 4 tbsp lemon juice
- 2 garlic cloves, minced
- 8 tbsp water
1 tsp Ancient Halaby Middle Eastern Chile Blend
- Salt to taste
- 2 Persian cucumbers, peeled and cut into half moons
- 1 shallot, diced
- .25 cup rice vinegar
- 1 tsp sugar
- 1 tsp sumac
Quick pickled cucumber salad
- Mix all of the ingredients for the cucumber salad and set aside to allow to pickle while you get the rest of the meal ready.
- Preheat grill or broiler to medium high heat
- Mix all of the ingredients for the meatballs together and using a portion scoop make the meatballs and line them up on a sheet tray.
- Rub the meatballs with oil and either grill them or add them to a cooking sheet under the broiler.
- Depending on the size of meatballs cook 3-5 minutes per side or until desired doneness.
- Mix together everything for the tahini sauce and season to taste.
- Put the tahini sauce on the bottom of the plate, topped with meatballs and then cucumber salad.
- Finish with a sprinkle of parsley.
This meal makes great leftovers.