Lamb meatballs offer a tasty way to enjoy the rich flavor of ground lamb with aromatic herbs and spices.
This recipe combines rosemary and garlic for a fragrant, savory profile that pairs beautifully with a smooth tahini sauce.
Perfect as an appetizer, snack, or main dish, these meatballs are easy to make and bake quickly in the oven.
Why You’ll Love This Recipe
- Using fresh rosemary and garlic enhances the natural flavors of the lamb without overpowering it.
- Baking the meatballs ensures even cooking and a tender texture without excess oil.
- The creamy tahini sauce adds a nutty, tangy contrast that complements the savory meatballs well.
Rosemary Garlic Lamb Meatballs with Creamy Tahini Sauce
These lamb meatballs are seasoned with fragrant rosemary and garlic, baked to juicy perfection, and served with a creamy tahini sauce for a Middle Eastern-inspired meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 24 meatballs
Ingredients
- 1 pound (450g) ground lamb
- 1/4 cup (15g) fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 1/2 cup (60g) fine breadcrumbs
- 1 large egg
- 1/4 cup (60ml) milk
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for baking sheet)
- Tahini Sauce:
- 1/2 cup (120g) tahini (sesame paste)
- 1/4 cup (60ml) lemon juice
- 2 tablespoons water, plus more for thinning
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Optional: chopped fresh parsley for garnish
Instructions
- Make the Lamb Meatballs Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- Mix Ingredients In a large bowl, combine ground lamb, parsley, rosemary, minced garlic, breadcrumbs, egg, milk, cumin, salt, and pepper. Mix gently until just combined.
- Form Meatballs Use your hands or a small scoop to shape the mixture into 24 even meatballs, about 1 to 1.25 inches (2.5 to 3 cm) in diameter. Place meatballs evenly spaced on the prepared baking sheet.
- Bake Bake the meatballs in the preheated oven for 18-20 minutes or until they reach an internal temperature of 160°F (71°C) as measured with a meat thermometer, ensuring they are fully cooked.
- Prepare Tahini Sauce While the meatballs bake, whisk together tahini, lemon juice, water, minced garlic, salt, and olive oil in a small bowl. Add more water as needed to reach your desired consistency for dipping or drizzling.
- Serve Serve warm lamb meatballs drizzled with tahini sauce or with the sauce on the side for dipping. Garnish with chopped fresh parsley if desired.
Helpful Tips
- For best flavor, use fresh rosemary and parsley rather than dried herbs.
- Do not overmix the lamb mixture; this keeps the meatballs tender.
- Use a meat thermometer to ensure meatballs are safely cooked to 160°F (71°C) for ground lamb.
- If desired, you can pan-fry the meatballs in olive oil before baking for a crispier exterior.
Storage and Make-Ahead
Store leftover lamb meatballs in an airtight container in the refrigerator for up to 3 days.
Keep tahini sauce in a separate container refrigerated for up to 5 days, stirring well before serving.
Frequently Asked Questions
Can I freeze these lamb meatballs?
Yes, you can freeze cooked lamb meatballs in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with lamb meatballs?
They pair well with rice, pita bread, a fresh salad, or roasted vegetables.
Is tahini sauce gluten-free?
Yes, tahini is naturally gluten-free, but check your breadcrumbs for gluten if you require a gluten-free meal.
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