Create a colorful Mediterranean salad for dinner by topping a kale salad with lamb meatballs and roasted carrots. Toss the entire meal with savory, creamy tahini dressing.
Garlic (for meatballs and dressing) - Chop garlic. (Can be done up to 3 days ahead)
Make creamy tahini dressing - Combine garlic (portion for dressing), lemon juice, water, olive oil (portion for the dressing), tahini, and honey. Whisk until smooth. Season with some salt. (Can be done up to 3 days ahead)
Kale - Thinly slice kale leaves (discard stems). (Can be done 1 day ahead)
Make meatballs - Mix lamb, eggs, almond meal, coriander, salt, cumin, cinnamon, black pepper, and garlic (portion for meatballs). Form into 1” / 2.5cm meatballs. (Can be done 1 day ahead)
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Toss carrots with olive oil (portion for carrots), honey, and paprika. Season with some salt and pepper. Spread out on a sheet pan.
Roast carrots, shaking the pan halfway through cooking, until tender, 45 to 50 minutes. (Note: If you are short on time, microwave the carrots on high until starting to turn tender, 4 to 5 minutes and finish them in the oven for ~15 minutes.)
When carrots are nearly finished roasting, heat a large skillet with a lid over medium-high heat. Add cooking oil and then meatballs to heated oil. Gently saute meatballs until brown on all side. Add stock and cover pan. Reduce heat to low-medium. Steam meatballs until cooked through, 6 to 8 minutes.
Toss kale with dressing, adding a bit at a time until dressed to your liking. Toss with sesame seeds.
Serve meatballs over kale with carrots on the side. Enjoy!