Filed Under: lamb, meatballs, tomato, Yogurt Tahini, Zuccini

Lamb Meatballs with Zucchini, Tomatoes and Yogurt Tahini Sauce

Great combination of meat and veggies, topped with a tasty sauce.

March 17th, 2016

From The 200 Best Sheet Pan Recipes by Camilla Saulsbury

Combine spiced, minted lamb meatballs, zucchini, cherry tomatoes and a splash of olive oil on a sheet pan, put it in the oven and spend the next 25 minutes relaxing, waiting for this fresh, aromatic meal to finish cooking.
  • 1 lb lean ground lamb 500 g
  • 3 cloves garlic, minced 3
  • 1⁄3 cup finely chopped green onions 75 mL
  • 4 tbsp chopped fresh mint, divided 60 mL
  • 1 tsp ground cumin 5 mL
  • Salt and freshly cracked black pepper
  • 3 zucchini, halved lengthwise, then cut into 11⁄2-inch (4 cm) chunks 3
  • 11⁄2 cups cherry or grape tomatoes 375 mL
  • 2 tbsp olive oil 30 mL
  • Yogurt Tahini Sauce
  • 1⁄2 cup plain yogurt 125 mL
  • 1⁄4 cup well-stirred tahini 60 mL
  • 2 tbsp freshly squeezed lemon juice 30 mL
  1. Preheat oven to 400°F (200°C)

  2. 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil and sprayed with nonstick cooking spray

  3. Meatballs: In a large bowl, combine lamb, garlic, green onions, half the mint, cumin, 3⁄4 tsp (3 mL) salt and 1⁄2 tsp (2 mL) pepper until just combined (be careful not to overmix). Shape into 11⁄2-inch (4 cm) meatballs. Arrange meatballs on prepared pan, spacing evenly.

  4. In a large bowl, toss together zucchini, tomatoes and oil. Season with salt and pepper. Arrange vegetables around meatballs.

  5. Roast in preheated oven for 23 to 28 minutes or until meatballs are browned and no longer pink inside, zucchini is tender and tomatoes are beginning to burst. Sprinkle with the remaining mint.

  6. Sauce: Meanwhile, in a small bowl, whisk together yogurt, tahini and lemon juice. Season to taste with salt. Serve sauce with meatballs and vegetables.

Lamb Meatballs with Zucchini, Tomatoes and Yogurt Tahini Sauce
Colin Erricson

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