LAMB MEATBALLS WITH YOGURT-TAHINI DIPPING SAUCE
17
Jun 2021

YIELDS

Makes 15 meatballs and 1 cup sauce

INGREDIENTS

NONSTICK COOKING SPRAY

MEATBALLS:

  • 1 pound ground lamb
  • 2 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground coriander
  • ¼ teaspoon freshly ground black pepper Pinch ground cinnamon Olive oil, for spraying

Sauce:

  • 1 cup plain Greek yogurt, any fat variety
  • 1 tablespoon tahini
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin Pita bread, toasted and kept warm, for serving Chopped fresh parsley, for serving

NUTRITIONAL INFORMATION

Nutritional information per serving (based on 1 meatball and 1 tablespoon sauce):  Calories 103 (69% from fat) • carb. 1g • pro. 7g • fat 8g • sat. fat 3g chol. 22mg • sod. 253mg • calc. 32mg • fiber 0g

INSTRUCTIONS

  1. Place the AirFryer Basket onto the Baking/Drip Pan and generously coat with nonstick cooking spray. Reserve.
  2. Put all of the meatball ingredients in a large bowl. Gently mix with hands until well combined. Form into 15 golf ball-size pieces. Spray evenly with olive oil and transfer to the prepared basket.
  3. AirFry in the upper position with the temperature set to 400°F for 15 minutes. AirFry until evenly browned on the outside, about 10 to 15 minutes.
  4. While the meatballs are cooking, prepare the Yogurt-Tahini Dipping Sauce. In a small bowl, whisk together all of the sauce ingredients until homogenous. Reserve in the refrigerator (this can be made in advance and stored in an airtight contain- er in the refrigerator for up to 1 week).
  5. Serve the lamb meatballs with the Yogurt-Tahini Sauce, chopped parsley and toasted pita.


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