Lamb Meatballs Green Tahini Tabbouleh Recipes

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LAMB MEATBALLS & GREEN TAHINI TABBOULEH



Lamb meatballs & green tahini tabbouleh image

Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours

Provided by Esther Clark

Categories     Dinner, Supper

Time 27m

Number Of Ingredients 14

2 tbsp tahini
2 tbsp fat-free yogurt
½ small bunch of parsley
1 lemon, juiced
½ small garlic clove
½ tbsp rapeseed oil
10-12 ready-made lamb meatballs
2 x 250g pouches mixed grains
4 cooked beetroots, chopped
2 spring onions, sliced
200g baby tomatoes, halved
50g pitted black olives, halved
1 cucumber, peeled and cubed
½ tbsp za'atar

Steps:

  • Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
  • Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
  • Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.92 milligram of sodium

LAMB MEATBALLS OVER TANDOORI NAAN



Lamb Meatballs Over Tandoori Naan image

I love making lamb meatballs; the combination of mint and lamb make for a very exciting flavor profile. These meatballs are combined with a hearty prepared tomato sauce and then served over tandoori naan with melted cheese to create a delicious dish.

Provided by jdwuscg

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 19

¼ cup Italian-seasoned bread crumbs
¼ teaspoon garlic powder
¼ teaspoon ground paprika
¼ teaspoon dried mint
¼ teaspoon dried basil
¼ teaspoon dried parsley
1 pound ground lamb
1 egg
2 tablespoons finely chopped onion
2 cloves garlic, minced
½ teaspoon olive oil
salt and ground black pepper to taste
1 (26 ounce) jar tomato sauce
1 tablespoon capers
4 leaves fresh basil leaves, torn
¼ teaspoon dried mint
salt and ground black pepper to taste
4 pieces tandoori naan bread
8 slices Muenster cheese, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  • Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
  • Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
  • Bake in the oven until cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 771.2 calories, Carbohydrate 61 g, Cholesterol 186.8 mg, Fat 38 g, Fiber 11.1 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1884.7 mg, Sugar 10.6 g

MOROCCAN LAMB WITH TABBOULEH AND CRISPY GARLIC



Moroccan Lamb with Tabbouleh and Crispy Garlic image

Provided by Rick Tramonto

Yield Serves 6

Number Of Ingredients 14

1/2 cup bulgur
1 tablespoon fresh lemon juice
3 tablespoons finely chopped flatleaf parsley
2 tablespoons finely diced tomato
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound lamb shank or shoulder
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
3 tablespoons fresh thyme leaves
2 cups dry red wine
Vegetable oil
2 cloves garlic, sliced paper thin

Steps:

  • 1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.
  • 2. Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.
  • 3. Preheat the oven to 350°F.
  • 4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.
  • 5. While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.
  • 6. Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
  • 7. Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.
  • 8. Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.
  • 9. Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.
  • 10. To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.

CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE



Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce image

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
1/2 teaspoon hot sauce, more for serving
Black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
Fresh lemon juice, to taste

Steps:

  • Heat broiler with an oven rack placed 3 inches below heat source.
  • Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  • Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  • Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  • Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram

LAMB & CARROT MEATBALLS WITH CAULIFLOWER TABBOULEH



Lamb & Carrot Meatballs With Cauliflower Tabbouleh image

Make and share this Lamb & Carrot Meatballs With Cauliflower Tabbouleh recipe from Food.com.

Provided by Food.com

Categories     Meatballs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

2 cauliflower
1 tablespoon ghee or 1 tablespoon butter
2 red onions or 2 bunches spring onions, finely chopped
4 medium tomatoes, diced
3 large handfuls fresh parsley, finely chopped
1 large handful fresh mint leaves, finely chopped
1 lemon, juiced plus a touch of lemon zest
6 tablespoons extra virgin olive oil
4 radishes, sliced
1 any other nuts or 1 seeds
500 g ground lamb (or beef, dont go for lean mince)
1 egg
1 small onion, finely chopped
3 garlic cloves, diced
1 teaspoon sea salt
1/2 teaspoon black pepper
1 large pinch ground cumin
1 large pinch ground cinnamon
1 pinch of ground chili (or fresh chilli) (optional)
3 carrots, grated
1 tablespoon ghee, for frying

Steps:

  • Method for the Tabbouleh.
  • Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
  • Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
  • Top with sliced radishes and your choice of nuts and seeds.
  • OR (Alternative method).
  • Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook - not too soft! - check there is enough water at the bottom of the pan so it doesn't burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
  • While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
  • Method For the Meatballs.
  • In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
  • In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture - roughly 11⁄2tsp - to make about 20 balls. You can make them any size you like, but the larger they are, the longer they'll take to cook.
  • Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through - this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you're having people round.
  • Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.

Nutrition Facts : Calories 758.9, Fat 58.5, SaturatedFat 20.2, Cholesterol 154.1, Sodium 804.7, Carbohydrate 33.1, Fiber 10.5, Sugar 14.6, Protein 30.6

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