Lamb Meatballs with Tahini Sauce

Lamb Meatballs with Tahini Sauce

COSORI Original

  • 20 Min

    Prep Time

  • 10 Min

    Cook Time

  • 4

    Servings

Directions

  1. Step 1

    Place the crisper plate into the COSORI Air Fryer basket.

  2. Step 2

    Select the Preheat function, adjust temperature to 390°F, then press Start/Pause.

  3. Step 3

    Combine the ground lamb, garlic, dill, parsley, cumin, turmeric, egg, breadcrumbs, and salt in a large bowl. Gently mix with your hands until fully combined, being careful not to overwork the lamb. Form the mixture into 14 to 16 small meatballs.

  4. Step 4

    Place the meatballs onto the preheated crisper plate.

  5. Step 5

    Coat the meat balls lightly with oil spray

  6. Step 6

    Select the Air Fry function, adjust temperature to 390°F, then press Start/Pause.

  7. Step 7

    Make the tahini sauce by whisking together the tahini, lemon juice, garlic, and a pinch of salt in a small bowl. Slowly whisk in water 1 tablespoon at a time, until the dressing is whiter in color and thinned out. Adjust the seasoning as needed.

  8. Step 8

    Remove the meatballs when done, then serve garnished with chopped dill, parsley, and mint, and with pita bread, cucumber slices, Kalamata olives, and tahini sauce on the side.

Ingredients

  • 1 pound ground lamb
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh dill, finely chopped, plus more for garnish
  • 1 tablespoon Italian parsley, finely chopped, plus more for garnish
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 egg
  • ½ cup panko breadcrumbs
  • 1½ teaspoons kosher salt
  • Oil spray
  • Mint, chopped, for garnish
  • 4 pieces pita bread, for serving
  • 2 cups cucumber, sliced, for serving
  • ½ cup Kalamata olives, for serving
  • ½ cup tahini
  • 3 tablespoons lemon juice
  • 1 garlic clove, finely minced
  • Salt, to taste
  • 6 tablespoons ice-cold water

Equipment Used

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