Dinner

Lamb Meatballs with Green Tahini Tabbouleh Recipe

ByJack Voss November 18, 2025November 18, 2025

Introduction

This Lamb Meatballs & Green Tahini Tabbouleh recipe combines tender spiced meatballs with a fresh, vibrant grain salad and a creamy tahini dressing. It’s a satisfying and flavorful meal perfect for a quick dinner or casual lunch.

A white plate holds a colorful dish with four main layers: the bottom layer is a mix of brown rice and grains with a light brown color and grainy texture, scattered with small green onion rings. On top, there are small cubed pieces of dark red beetroot and light green cucumber chunks, mixed with halved red and orange cherry tomatoes showing juicy, glossy insides. Three browned meatballs with a slightly rough texture sit near the center, each partially covered with a light green creamy sauce that is also spooned in a small dollop to the side of the plate. A white spoon with a gold scoop rests on the left side of the plate, resting on a white marbled surface, alongside a gold fork on the right side. 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: In a food processor, blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tablespoons of water, and a pinch of salt until the dressing is smooth. Set 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 pack instructions. Let them cool slightly, then transfer to a large bowl.
Step 4: Add the chopped beetroots, sliced spring onions, halved baby tomatoes, black olives, cucumber cubes, and za’atar to the grains. Toss everything together and season to taste.
Step 5: Divide the tabbouleh among four plates, top each with cooked lamb meatballs, and drizzle generously with the tahini dressing.

Tips & Variations

For extra freshness, add chopped mint leaves to the tabbouleh mix.
Use homemade lamb meatballs if you prefer, seasoning with cumin and coriander for extra flavor.
Swap the mixed grains for quinoa or couscous for a different texture.
Adjust the garlic amount in the dressing to suit your taste.

Storage

Store leftover tabbouleh and meatballs separately in airtight containers in the refrigerator for up to 2 days. Reheat the meatballs gently in a pan or microwave, and serve the tabbouleh cold or at room temperature. Keep the tahini dressing in a sealed container and stir well before using.