Entrees
Lamb Meatballs with Yogurt-Tahini Dipping Sauce
Makes 15 meatballs and 1 cup sauce
Lamb Meatballs with Yogurt-Tahini Dipping Sauce
Makes 15 meatballs and 1 cup sauce
Mediterranean flavors are the star in these quick and easy meatballs.
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
carb. 1g
pro. 7g
fat 8g
sat. fat 3g chol. 22mg
sod. 253mg
calc. 32mg
fiber 0g
Ingredients
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
- Nonstick cooking spray
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
Preparation
- Place the AirFryer Basket onto the Baking/Drip Pan and generously coat with nonstick cooking spray. Reserve.
- 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.
- 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.
- 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 container in the refrigerator for up to 1 week).
- Serve the lamb meatballs with the Yogurt-Tahini Sauce, chopped parsley and toasted pita.
