Description
A vibrant and flavorful dish featuring tender lamb meatballs served alongside a refreshing green tahini tabbouleh packed with mixed grains, fresh vegetables, and a zesty tahini-yogurt dressing. This well-rounded meal balances protein, healthy fats, and fresh produce, perfect for a satisfying lunch or dinner.
Ingredients
Scale
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
Meatballs
- 10–12 ready-made lamb meatballs
Tabbouleh Salad
- 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
- Make the Dressing: In a food processor, blend the tahini, fat-free yogurt, parsley, lemon juice, garlic, 2-3 tablespoons of water, and a pinch of salt until the mixture is smooth and creamy. Set the dressing aside to let the flavors meld.
- Cook the Meatballs: Heat the rapeseed oil in a non-stick frying pan over medium heat. Add the lamb meatballs and cook them for 10 to 12 minutes, turning regularly to ensure they are evenly browned and cooked through.
- Prepare the Grains: Warm the mixed grains according to the packet instructions, then allow them to cool slightly before mixing.
- Assemble the Tabbouleh: In a large bowl, combine the cooled grains with chopped cooked beetroot, sliced spring onions, halved baby tomatoes, halved black olives, cubed cucumber, and za’atar. Season the mixture to taste and toss well to combine all ingredients evenly.
- Serve: Divide the tabbouleh salad among four plates, top each serving with cooked lamb meatballs, and drizzle generously with the prepared tahini dressing for a delicious, balanced meal.
Notes
- For a vegetarian version, substitute lamb meatballs with plant-based meatballs or grilled halloumi.
- If tahini is not available, you can replace it with sesame seeds blended into a paste with a little olive oil.
- Ensure the meatballs are cooked through by cutting one open before serving.
- Za’atar adds an aromatic, herbal note but can be omitted if unavailable or substituted with dried oregano and thyme.
- This dish can be served warm or at room temperature, making it suitable for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: lamb meatballs, tabbouleh, tahini dressing, Mediterranean, healthy dinner, mixed grains salad, easy meal
