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Spiced Lamb Meatballs with Tahini Sauce

These gluten-free Spiced Lamb Meatballs with Tahini Sauce are tender, juicy, and bursting with flavor. It’s a super simple but incredibly tasty Paleo, Whole30, and Keto ground lamb recipe.

Close up of Spiced Lamb Meatballs with tahini Sauce on a blue plate surrounded by vegetables.

There’s nothing quite a satisfying as a meatball, but these ones take things to a new level with some Moroccan-inspired flavors that really tickle the tongue.

Even if you’re a little weary of lamb, I highly encourage you to give this recipe a try.

The savory blend of spices combined with the incredible tang of tahini just might convert you into a fan. A fan of lamb.

Lamb fan…say, that’s fun to say!

Spiced Lamb Meatball Ingredients

Overhead shot of lamb meatball ingredients on a wooden cutting board.

What you’ll need for this recipe is:

  • ground lamb
  • red onion
  • garlic
  • cilantro
  • one beaten egg
  • cumin
  • ginger
  • coriander
  • cayenne pepper
  • sea salt

How to Make Spiced Lamb Meatballs

Start by combining the ground lamb, egg, onion, garlic, and spices together in a large bowl.

Throughly mix everything together using your hands.

Close up of lamb meatball ingredients in a metal mixing bowl.

Divide the mixture into roughly 12 meatballs and place them on a baking sheet lined with parchment paper.

Overhead shot of 12 lamb meatballs on a baking sheet lined with parchment paper.

Transfer the meatballs to a preheat 425°F oven and bake for 15-20 minutes.

Close up of lamb meatballs baking in the oven.

I like to flip the meatballs about halfway through so that both sides brown evenly.

How to Make Tahini Sauce

While the meatballs are baking you can bring the tahini sauce together.

Start by whisking together some tahini paste, minced garlic, lemon juice, and salt together in a bowl.

Close up of tahini sauce ingredients in a metal mixing bowl.

Slowly whisk some warm water, a little at a time, until the sauce has a smooth consistency.

Overhead shot of water being whisked into tahini sauce in a metal bowl.

You’re looking for it to be similar to a thick-ish salad dressing.

What to Serve with Lamb Meatballs

Close up of spiced lamb meatballs with tahini sauce on a blue plate.

Along with the tahini sauce, I love to serve these with:

  • olives
  • chopped spinach
  • sliced cucumbers
  • sliced tomatoes
  • fresh mint
  • toasted pine nuts
  • lemon wedges

Just combine a little of everything on a plate with the meatballs and drizzle the tahini sauce on top. Enjoy!

More Tasty Lamb Recipes

Close up of Spiced Lamb Meatballs with Tahini Sauce with text overlaid
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5 from 3 votes

Spiced Lamb Meatballs with Tahini Sauce

These gluten-free Spiced Lamb Meatballs with Tahini Sauce are tender, juicy, and bursting with flavor. It's a simple but incredibly tasty Paleo, Whole30, and Keto ground lamb recipe.
Cuisine Mediterranean
Keyword lamb, meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 meatballs

Ingredients

For the Meatballs

  • 1 pound ground lamb
  • 1/4 cup red onion finely minced
  • 2 cloves garlic finely minced
  • 2 tablespoons fresh cilantro finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 egg lightly beaten

For the Tahini Sauce

  • 1/4 cup tahini paste
  • 1 clove garlic finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1/3 cup warm water

For Serving

  • chopped spinach
  • sliced cucumbers
  • sliced tomatoes
  • olives
  • pine nuts
  • lemon wedges

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground lamb, onion, garlic, cilantro, egg, and spices together. Form the mixture into 12 meatballs (about 2 tablespoons each) and place them on the lined baking sheet.
  • Transfer the baking sheet to the oven and bake for 15-20 minutes, flipping the meatballs halfway through, until they are browned and cooked through.
  • Meanwhile, add the tahini paste, garlic, lemon juice and salt together in a small mixing bow and whisk to combine. Gradually whisk in the warm water, a little at a time, until a smooth consistency has formed.
  • Plate the meatballs with spinach, tomatoes, cucumber, olives, and pine nuts and drizzle the tahini sauce on top. Serve with lemon wedges.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

Equipment

Baking Sheet

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Recipe Rating




Mireille Delisle Oldham

Sunday 16th of May 2021

So good, thanks so much. I used 1/2 turkey half lamb, it was awesome. I also cut the amounts in half for the sauce, and it seemed to be plenty! Totally Delicious!

The Sophisticated Caveman

Saturday 22nd of May 2021

Yum!! Love the turkey-lamb combo! So glad you you enjoyed!!

May

Wednesday 10th of February 2021

This was SO tasty, thank you for sharing! It was perfect with your salad fixings recommendation.

I was in the "FOLLOW THE RECIPE" mode and found that I should have used less than 1/3 cup of water for the tahini drizzle so this is everyone's friendly reminder to watch the consistency - you may not need all the water!

The Sophisticated Caveman

Saturday 13th of February 2021

Yay! So glad you enjoyed the meatballs!! And great reminder about watching the amount of water--tahini paste can really vary in initial consistency, so you definitely might not need it all!