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Week of 12/4/23

Lamb Meatballs with Creamy Harissa Tahini
with roasted carrots / cucumbers / bell peppers

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.

Tags
Freezer Friendly, Air-Fryer Friendly
Proteins
Ground meat
Cuisines
Middle Eastern / North African
Save recipe
61

Ingredients

Metric
Servings:
4
Harissa Tahini:
  • Garlic - 3 cloves , chopped
  • Tahini - 1/3 cup
  • Harissa - 4 Tbsp (use more or less, depending on your spice preference)
  • Lemon juice - 4 Tbsp
Lamb Meatballs:
  • Bell peppers, any color - 1 , sliced into strips
  • Chives - 2 Tbsp , chopped
  • Almond meal - 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
  • Cucumbers - 8 oz , sliced into rounds
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
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

  1. Carrots / Garlic / Bell peppers - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. 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)

  3. Form meatballs - Chop chives. In a large bowl, combine almond meal, 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. (Can be done 1 day ahead)

  4. Cucumbers - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. 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.

  3. 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.

  4. When carrots are done roasting, toss them with lemon juice (portion for carrots) and honey.

  5. If harissa tahini was made ahead of time, give it a stir.

  6. Serve meatballs with carrots on the side and harissa tahini for dipping or topping the meatballs. Dip cucumbers and bell peppers in extra tahini. Enjoy!

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