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Lamb Meatballs over Shredded Kale Salad
with tahini dressing / honey paprika roasted carrots

Active: 45 min Total: 45 min

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.

Ingredients

Servings:
4
Metric
Lamb Meatballs over Kale Salad:
  • Garlic - 2 cloves, chopped
  • Kale, curly leaf - 1 bunch, thinly sliced, stems discarded
  • Lamb, ground - 1 lb
  • Eggs - 1
  • Almond meal - 1/4 cup
  • Coriander, ground - 1 tsp
  • Salt - 1 tsp
  • Cumin - 1/2 tsp
  • Cinnamon - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
  • Sesame seeds, white - 2 tsp
Tahini Dressing:
  • Garlic - 1 clove
  • Lemon juice - 1 Tbsp
  • Water - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Tahini - 2 Tbsp
  • Honey - 2 tsp
Honey Paprika Roasted Carrots:
  • Carrots, baby - 1 lb (sub regular carrots, sliced)
  • Oil, olive - 1 Tbsp
  • Honey - 2 tsp
  • Paprika - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic (for meatballs and dressing) - Chop garlic. (Can be done up to 3 days ahead)
  2. 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)
  3. Kale - Thinly slice kale leaves (discard stems). (Can be done 1 day ahead)
  4. 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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Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss carrots with olive oil (portion for carrots), honey, and paprika. Season with some salt and pepper. Spread out on a sheet pan.
  3. 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.)
  4. 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.
  5. Toss kale with dressing, adding a bit at a time until dressed to your liking. Toss with sesame seeds.
  6. Serve meatballs over kale with carrots on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (95)
Gluten-free (4)
Paleo (15)
Vegetarian (32)

67 reviews

Fast to make, we all loved it, including our toddler. I sent leftover meatballs in her lunch.

By: Catherine
Posted: Sep 27, 2019
Diet: Original
0 Helpful

I use this all the time!! everyone loves the lamb.

By: Carol
Posted: Feb 27, 2019
Diet: Original
0 Helpful

Yum! Will make again!

By: Catherine
Posted: Jun 27, 2018
Diet: Original
0 Helpful

The spices in the lamb meatballs pair so perfectly with the mint tzatziki sauce

By: Sara
Posted: Apr 19, 2018
Diet: Original
0 Helpful

I ended up making the falafel in a waffle maker. Much easier and just as delicious.

By: David
Posted: Apr 07, 2018
Diet: Vegetarian
0 Helpful

I really enjoyed this mezza plate. We added some pickles, olives, and feta and enjoyed noshing while watching a movie on a weekend night.

By: Cara
Posted: Mar 31, 2018
Diet: Vegetarian
0 Helpful