Description
A flavorful and wholesome dish featuring tender lamb meatballs paired with a vibrant green tahini tabbouleh made from mixed grains, fresh vegetables, and a creamy tahini-yogurt dressing. Perfect for a nutritious lunch or dinner with Mediterranean-inspired flavors.
Ingredients
Scale
Tahini Dressing
- 2 tbsp tahini
- 2 tbsp fat-free yogurt
- ½ small bunch of parsley
- 1 lemon, juiced
- ½ small garlic clove
- ½ tbsp rapeseed oil
- 2–3 tbsp water
- Pinch of salt
Main Ingredients
- 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
- Prepare the tahini dressing: Blend the tahini, fat-free yogurt, parsley, lemon juice, garlic, 2-3 tablespoons of water, and a pinch of salt in a food processor until smooth and creamy. Set aside to let the flavors meld.
- Cook the lamb meatballs: Heat ½ tablespoon of rapeseed oil in a non-stick frying pan over medium heat. Add the ready-made lamb meatballs and cook for 10-12 minutes, turning regularly to brown all sides and ensure they are cooked through.
- Warm the mixed grains: Heat the two 250g pouches of mixed grains according to the package instructions. Once warmed, allow them to cool slightly before mixing.
- Assemble the tabbouleh: In a large bowl, combine the warmed mixed grains with chopped cooked beetroots, sliced spring onions, halved baby tomatoes, halved pitted black olives, peeled and cubed cucumber, and ½ tablespoon of za’atar. Toss well to mix and season to taste with salt and pepper if desired.
- Serve: Divide the tabbouleh mixture evenly between four plates. Top each plate with the cooked lamb meatballs and drizzle generously with the prepared tahini dressing. Enjoy immediately.
Notes
- Ready-made lamb meatballs are used for convenience, but homemade meatballs can be substituted if preferred.
- Adjust water in the tahini dressing to achieve your desired consistency.
- For a spicier kick, add a pinch of chili flakes to the dressing or tabbouleh.
- This recipe serves 4 people as a main course.
- Leftovers can be refrigerated and enjoyed the next day; warm meatballs before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: lamb meatballs, tahini dressing, tabbouleh, mixed grains, Mediterranean recipe, healthy dinner
