Lamb Meatballs with Creamy Harissa Tahini
with roasted carrots / naan

Name: Lamb Meatballs with Creamy Harissa Tahini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1/4 cup Tahini; 3 Tbsp Harissa (use more or less, depending on your spice preference); 3 Tbsp Lemon juice; 2 Tbsp Chives, chopped; 1/3 cup Panko breadcrumbs; 1/3 cup Milk, any type; 1 Eggs; 1 tsp Za'atar; 1 tsp Cumin; 3/4 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Paprika, smoked; 1/4 tsp Black pepper; 1 lb Lamb, ground; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type; 4 rounds Naan; 1 lb Carrots, sliced (sub baby carrots); 1 Tbsp Oil, olive; 2 tsp Za'atar; 2 tsp Lemon juice; 1 tsp Honey

Active: 45 Total: 45

Original GF Paleo Vegetarian

Lamb Meatballs with Creamy Harissa Tahini

These tender meatballs are already full of flavor, but a smoky, creamy dip of tahini and harissa takes them to the next level. This meal is highly adaptable (use any ground meat or vegetables you have on hand), so keep it in your rotation for busy nights.
Smarts #1: Harissa can vary from mild to quite spicy, so adjust the amount based on your spice preference.
Smarts #2: Za'atar is a Middle Eastern herb blend that can be found in specialty shops or online. If you have trouble finding it, you can use equal parts cumin, sesame seeds, and dried thyme instead.

Ingredients

Metric

Servings:

Harissa Tahini:

Garlic - 2 cloves , chopped
Tahini - 1/4 cup
Harissa - 3 Tbsp (use more or less, depending on your spice preference)
Lemon juice - 3 Tbsp

Lamb Meatballs:

Chives - 2 Tbsp , chopped
Panko breadcrumbs - 1/3 cup
Milk, any type - 1/3 cup
Eggs - 1
Za'atar - 1 tsp
Cumin - 1 tsp
Salt - 3/4 tsp
Garlic powder - 1/2 tsp
Paprika, smoked - 1/2 tsp
Black pepper - 1/4 tsp
Lamb, ground - 1 lb
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup
Naan - 4 rounds

Roasted Carrots with Za'atar:

Carrots - 1 lb , sliced (sub baby carrots)
Oil, olive - 1 Tbsp
Za'atar - 2 tsp
Lemon juice - 2 tsp
Honey - 1 tsp

Prep

Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Make harissa tahini - Combine garlic, tahini, harissa, and lemon juice (portion for tahini) and whisk until smooth. (Can be done up to 5 days ahead)
Form meatballs - Chop chives. In a large bowl, combine panko with milk and let the mixture rest for about 5 minutes until the milk is mostly absorbed. Add eggs, Za’atar (portion for meatballs), cumin, salt, garlic powder, paprika, black pepper, and chives and mix well. Add ground lamb and mix gently until just combined. Form into 1 ½” / 3.8 cm balls (note that the mixture will be sticky). (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C degrees.
Toss carrots with olive oil and Za’atar (portion for carrots) and season with some salt and pepper. Spread them out on a baking sheet and transfer to the oven. Roast carrots until tender and golden, 20 to 25 minutes, shaking the pan halfway through.
While the carrots roast, heat a deep saute pan (use one with a lid) with cooking oil over medium heat. Add meatballs to heated oil and sear until golden brown on all sides, 6 to 8 minutes. Reduce heat to medium-low and pour in the stock. Cover the pan and simmer gently until meatballs are cooked through, 5 to 7 minutes more.
When carrots are done roasting, toss them with lemon juice (portion for carrots) and honey.
If harissa tahini was made ahead of time, give it a stir.
Warm naan according to package directions.
Serve meatballs with carrots on the side and harissa tahini for dipping or topping the meatballs. Scoop up meatballs and tahini with warm naan. Enjoy!

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