LAMB MEATBALLS & GREEN TAHINI TABBOULEH
Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours
Provided by Esther Clark
Categories Dinner, Supper
Time 27m
Number Of Ingredients 14
Steps:
- Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
- Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
- Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.92 milligram of sodium
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- While the potatoes are cooking, in a food processor, combine the lamb, onion, parsley, garlic, pepper flakes, cinnamon, allspice, salt, and pepper and blitz until evenly mixed, 2 to 3 minutes. (Grinding the meat again in this way ensures a better texture.) Using your hands, shape the meatballs into 2-inch (5-cm) ovals that are tapered at the edges.
- [Editor’s Note: Before making this tahini sauce, read the *NOTE above and consider doubling this tahini sauce so you have leftover to drizzle, dabble, and dribble over anything and everything. It’s THAT spectacular and versatile.] In a small bowl, whisk together the tahini, lemon juice, garlic, parsley, and salt. Slowly stir in the water, a little at a time, until the sauce reaches the consistency of a very runny honey. (Different brands of tahini varies drastically in consistency. You may need to add a little more water, a few drops at a time, to achieve the desired consistency.)
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