Reader request: "Rach, Greek lamb meatballs with tahini sauce, please." —Michelle Raduenz, Orlando, Florida

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.)

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

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