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Lamb Meatballs with Tahini-Yogurt Sauce

Lamb Meatballs with Tahini-Yogurt Sauce


  • 1 ½ lb. ground lamb

  • Salt and pepper

  • 1 cup (loosely packed) mixed fresh dill, cilantro, and flat-leaf parsley leaves, finely chopped

  • 2 to 3 tbsp. grated onion

  • 1 egg, lightly beaten

  • 1 tbsp. EVOO

  • 3 cloves garlic, finely chopped or grated

  • 1 tsp. each ground caraway and ground cumin

  • 1 cup plain yogurt

  • ⅓ cup fresh mint leaves, finely chopped

  • ¼ cup well-stirred tahini

  • Juice of 1 lemon (about 1/4 cup)

  • Baby kale or Little Gem lettuce, tossed with lemon juice, EVOO, and salt


  • Step 1

    Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.

  • Step 2

    In a medium bowl, season the lamb with salt and pepper. Mix in half the fresh herbs, the onion, egg, 1 tbsp. oil, two-thirds of the garlic, and the caraway and cumin. Roll into 24 meatballs; arrange on the baking sheet, spacing them evenly apart. Roast until browned and cooked through, 12 to 15 minutes.

  • Step 3

    In another medium bowl, whisk the yogurt, mint, tahini, lemon juice, and the remaining herbs and garlic; season. (Thin the sauce with a little water if it is too thick.)

  • Step 4

    Arrange the meatballs on a bed of greens. Serve with the sauce.