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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 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

Equipment

  • Baking Sheet

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.