Lamb Meatballs with Green Tahini Tabbouleh

Name: Lamb Meatballs with Green Tahini Tabbouleh
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 12 pieces ready-made lean lamb meatballs; 2 pouches pouches mixed grains; 4 pieces cooked beetroots chopped; 200 g baby tomatoes halved; 1 piece cucumber peeled and cubed; 50 g pitted black olives halved; 2 pieces spring onions, sliced; 1/2 bunch parsley; 1/2 piece small garlic clove; 2 tbsp tahini; 2 tbsp fat-free yogurt; 1 piece lemon, juiced; 1/2 tbsp rapeseed oil; 1/2 tbsp za'atar

A vibrant and nutritious Mediterranean-inspired bowl featuring juicy lamb meatballs over a colorful grain tabbouleh. The creamy, herb-packed green tahini dressing adds a zesty finish that makes this quick meal feel truly special.

Servings4 Portions

Prep Time15 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

ready-made lean lamb meatballs
12 pieces
pouches mixed grains
2 pouches
cooked beetroots chopped
4 pieces
baby tomatoes halved
200 g
cucumber peeled and cubed
1 piece
pitted black olives halved
50 g
spring onions, sliced
2 pieces
parsley
0.5 bunch
small garlic clove
0.5 piece
tahini
2 tbsp
fat-free yogurt
2 tbsp
lemon, juiced
1 piece
rapeseed oil
0.5 tbsp
za'atar
0.5 tbsp

Step-by-Step Instructions

Prepare the green tahini dressing by combining the tahini, fat-free yogurt, fresh parsley, lemon juice, and garlic in a food processor. Add 2-3 tablespoons of water and a pinch of salt, then blend until the mixture is completely smooth. Set aside.

Heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the lamb meatballs and cook for 10-12 minutes, turning them frequently until they are browned on all sides and cooked through to the center.

Warm the mixed grain pouches according to the package instructions. Transfer the grains to a large mixing bowl and let them cool slightly.

Toss the grains with the chopped beetroots, sliced spring onions, halved baby tomatoes, black olives, and cubed cucumber. Sprinkle with za'atar and season with salt and pepper to taste.

Divide the grain tabbouleh among four plates. Top with the warm lamb meatballs and drizzle generously with the prepared green tahini dressing before serving.