Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

By Melissa Clark

Updated September 20, 2016

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(1,799)
Comments
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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.

Featured in: Lamb Meatballs in 20 Minutes

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Ingredients

Yield:2 to 4 servings

  • 3 garlic cloves, minced

  • 1 ¼ teaspoons coarse kosher salt, plus a pinch

  • 1 pound ground lamb

  • 2 teaspoons cumin seeds

  • ½ teaspoon hot sauce, more for serving

  • Black pepper, to taste

  • ½ teaspoon chile powder

  • 1 scallion, minced

  • 2 tablespoons finely chopped parsley

  • Olive oil, for greasing pan

  • ¼ cup plain yogurt

  • ¼ cup tahini

  • Fresh lemon juice, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

6 grams carbs; 85 milligrams cholesterol; 449 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 13 grams saturated fat; 38 grams fat; 2 grams fiber; 373 milligrams sodium; 22 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat broiler with an oven rack placed 3 inches below heat source.

  2. Step 2

    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.

  3. Step 3

    Shape lamb mixture into 1 ½-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.

  4. Step 4

    Meanwhile, combine yogurt, tahini, remaining garlic paste,¼ teaspoon salt and the lemon juice to taste.

  5. Step 5

    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.

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Ratings

5 out of 5
1,799 user ratings
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Comments

Suzanna

Roasted them in cast iron skillet, turning them 2X and they were perfect. No messy, smokey broiler.

Liz

Loved the flavor. Following others’ suggestions I subbed mint for parsley and shallot for scallions, and baked in a 425 oven. The first time I made them they were a bit dry. The second time I added 1/2 cup panade (bread crumbs soaked in an equal amount of milk) and 1 egg. Same great flavor but so much moister!

JRead

Loved the meatballs, hated the sauce. I ditched the sauce in favor of a simple tzatziki made by adding lemon juice and garlic to the yogurt that was left over, and served that with the meatballs, along with fresh pita and a simple Middle Eastern style salad. The lamb meatballs with tzatziki were so delicious even my 16 year old boy who doesn't care for lamb went back for seconds. Very quick and easy to make, too. These will become a staple of my go-to weeknight meals.

Gen Cerefice

Although I following the recipe exactly, I baked at 425 rather than broiled the meatballs. They turned out perfect and I will make them again. The Tahini sauce was disappointing. The tahini seemed to be too fragile to stand up to the lemon and yogurt. The flavor of the Tahini was obscured. Perhaps the blend of ingredients should be 1/2 cup of tahini. Any ideas?

Kerry

I broiled it and a small fire started in the top coil of my oven. I'll be baking it next time.

Adelle

OMGosh these are good! Like others have stated, even my 11-year-old who “hates lamb” wanted more. Took previous posters advice and baked at 4:25 for 14 minutes until the internal temperature reached 145°. They were perfect. Cut back on the garlic in the sauce, loved it.

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