Lamb meatballs with tahini
Delicious and flavorful Middle Eastern lamb meatballs recipe with tahini sauce.
Servings: 4
Calories: 503kcal
Ingredients
For the meatballs:
- 500 g ground lamb
- ½ cup breadcrumbs you can use breadcrumbs made from gluten-free bread if preferred
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the tahini sauce:
- ¼ cup tahini for low FODMAP, ensure no garlic or onion added
- 2 tablespoons water
- 2 tablespoons lemon juice
- salt to taste
For serving:
- Pita bread look for a gluten-free or low FODMAP option if preferred
- Fresh lettuce leaves
- Sliced cucumber
Instructions
- Preheat your oven to 200°C (390°F).
- In a large mixing bowl, combine the ground lamb, breadcrumbs, chopped parsley, ground cumin, ground coriander, ground cinnamon, paprika, salt, and ground black pepper. Mix everything together until well combined.
- Shape the mixture into small meatballs, about the size of a walnut, and place them on a baking tray lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes or until they are cooked through and lightly browned.
- While the meatballs are baking, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt. Adjust the consistency by adding more water if needed.
- To serve, warm the pita bread, then open the pita bread pockets and stuff them with a few lettuce leaves, cucumber slices, and several lamb meatballs. Drizzle the tahini sauce over the meatballs and enjoy!
Notes
Nutrition: Carbohydrates:41g; Protein:27g; Fat:25g; Saturated Fat:11g; Polyunsaturated Fat:3g; Monounsaturated Fat:10g; Cholesterol:114mg; Sodium:932mg; Fiber:4g