Dinner

Lamb Meatballs with Green Tahini Tabbouleh Recipe

ByJake Silas November 17, 2025November 17, 2025

Introduction

This lamb meatballs and green tahini tabbouleh dish offers a fresh, vibrant twist on classic flavors. Combining tender meatballs with a zesty, herb-packed salad and creamy tahini dressing, it’s perfect for a light yet satisfying meal.

A white plate with a colorful salad made of three main layers: the bottom layer is a mix of brown rice and wild grains scattered evenly across; the middle layer includes diced dark purple beets, chopped light green cucumbers, and halved red and orange cherry tomatoes; on top, there are three brown meatballs, each drizzled with a light green creamy herb sauce, which also drips onto the other salad components; to the left side of the plate, a gold spoon with a white handle holds some extra green sauce; all placed on a white marbled surface with a hint of a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tablespoons of water, and a pinch of salt in a food processor until smooth. Set the dressing aside.
Step 2: Heat the rapeseed oil in a non-stick frying pan over medium heat. Cook the lamb meatballs for 10-12 minutes, turning regularly, until they are cooked through.
Step 3: Warm the mixed grains according to the package instructions. Let them cool slightly once cooked.
Step 4: In a large bowl, combine the warm grains with chopped beetroots, spring onions, baby tomatoes, black olives, cucumber, and za’atar. Season to taste and toss gently.
Step 5: Divide the grain and vegetable mixture between four plates. Top each serving with cooked lamb meatballs and drizzle over the tahini dressing before serving.

Tips & Variations

Use fresh mint along with parsley for an extra burst of flavor in the tabbouleh.
Swap the lamb meatballs for chicken or beef if preferred.
If you like spicy food, add a pinch of chili flakes to the tahini dressing.
For a vegan version, replace the meatballs with grilled mushrooms or falafel and use a plant-based yogurt.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the meatballs and tabbouleh separate if possible to retain freshness. Reheat the meatballs gently in a pan or microwave, and serve the salad cold or at room temperature with fresh dressing added before serving.

How to Serve

A white plate holds a colorful dish starting with a base layer of mixed grains and chopped green celery scattered unevenly. On top are vibrant purple beet cubes and slices of red and yellow cherry tomatoes spread across the plate. Three golden-browned meatballs are placed near the center. The entire dish is drizzled with a light green herb sauce dotted around and over the meatballs. A white and gold spoon with some green sauce rests on the plate’s edge against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tahini dressing in advance?

Yes, the tahini dressing can be made a day ahead and stored in the refrigerator. Give it a good stir before using, as it may thicken slightly when chilled.