March 17th, 2016
Preheat oven to 400°F (200°C)
18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil and sprayed with nonstick cooking spray
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.
In a large bowl, toss together zucchini, tomatoes and oil. Season with salt and pepper. Arrange vegetables around meatballs.
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.
Sauce: Meanwhile, in a small bowl, whisk together yogurt, tahini and lemon juice. Season to taste with salt. Serve sauce with meatballs and vegetables.