Mediterranean flavors are the star in these quick and easy meatballs.
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Mediterranean flavors are the star in these quick and easy 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 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
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.