Lamb Meatballs with Tahini-Yogurt Sauce

{"handle":"lamb-meatballs-with-tahini-yogurt-sauce-recipe","title":"Lamb Meatballs with Tahini-Yogurt Sauce","seoTitle":"Lamb Meatballs with Tahini-Yogurt Sauce","seoDescription":"Reader request:Rach, Greek lamb meatballs with tahini sauce, please. —Michelle Raduenz, Orlando, Florida\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/3XmxWTKTyJjVFsL8W5Dwa4/f5a4a3c4629ac71e0babe0959c3b90e3/image_-_2022-06-03T125422.324.jpeg","ingredients":"

• 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

","preparation":"

• 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.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}