These meatballs have become something of a guilty treat this past month. They’re really easy to make and freeze well for nights I don’t have time to cook. They’re great in pitas or on top of pasta with an aromatic pasta sauce.
In a small bowl, mix the tahini and lemon juice. Add 1 tablespoon of water at a time, and mix until the water is fully incorporated. Keep adding water until the sauce reaches a the consistency of ranch dressing. Add salt to taste, and then refrigerate until ready to use.
Remove the rosemary needles from the woody stem. Finely chop the garlic and rosemary. Combine the rosemary, garlic, breadcrumbs and salt in a medium sized bowl. Let the bowl sit until the wine has been completely absorbed. Using your hands, mix the meat in with the lamb, be sure to evenly distribute the ingredients. Form the meat into small flat meatballs about 1/2 inch thick, and 1 inch across. Place the meatballs in a clean dry pan (no oil necessary) with a lid on top. Turn the heat up to medium high, and cook for 5 minutes. Remove the lid, and flip the meatballs. Add one ounce of water, and cover the meatballs again. Cook for three minutes before removing the lid. Continue cooking the pan until all the water has cooked off, and the meat is cooked through (2-3 minutes).
Enjoy the meatballs with a salad, or as part of a pita sandwich.
Carbs 10.42 g | Fiber 2.03 g | Fat 16.30 g | Protein 18.97 g High in Protein, B12, B3, Phosphorus, Selenium, Zinc Dairy-Free