Falafel Lamb Meatballs with Tomato and Tahini Drizzle

Falafel Lamb Meatballs with Tomato and Tahini Drizzle is a unique fusion dish that blends Middle Eastern flavors with a contemporary twist. This dish unites ground lamb’s robust, earthy taste with the distinct texture and flavor of falafel mix, resulting in tender and flavorful meatballs. The meatballs are seasoned with a medley of cumin, coriander, paprika, fresh parsley, and cinnamon, creating a rich, aromatic profile that will tantalize your taste buds.

The preparation begins with a simple yet flavorful tahini drizzle. This sauce is made by mixing tahini, freshly squeezed lemon juice, water, minced garlic, and a pinch of salt until the desired consistency is achieved. This drizzle adds a creamy, slightly tangy note that perfectly complements the savory meatballs.

The meatballs are crafted by combining ground lamb with a prepared falafel mix, adding texture and enhancing flavor with its signature blend of chickpeas and spices. Chopped onion, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, fresh parsley, and an egg are mixed in to bind the ingredients together. This mixture is formed into 1-inch meatballs, ready to be browned.

Browning the meatballs in extra virgin olive oil gives them a delicious, crispy exterior and releases pivotal flavors into the skillet. After browning, the meatballs are set aside, and the same skillet is used to prepare the tomato sauce. San Marzano tomatoes, known for their rich flavor and low acidity, are blended into a smooth puree. This puree is added to the skillet with more extra virgin olive oil, seasoned with salt and ground black pepper, and then brought to a simmer.

The browned meatballs are reintroduced to the skillet, where they are simmered slowly, absorbing the rich, tangy flavors of the tomato sauce. This cooking process ensures that the meatballs are tender and infused with the essence of the tomatoes, creating a truly flavorful experience.

To serve, the meatballs are generously spooned with the tomato sauce and finished with the tahini drizzle. A sprinkle of freshly chopped parsley adds a touch of freshness and color, making the dish as visually appealing as it is delicious.

The resulting dish is a harmonious blend of flavors and textures. The meatballs are succulent and flavorful, the tomato sauce is rich and slightly sweet, and the tahini drizzle provides a creamy, tangy contrast. This dish is perfect for a family dinner or a special gathering, offering a sophisticated yet comforting meal that celebrates the vibrant flavors of Middle Eastern and Mediterranean cuisine.

Whether you are a fan of traditional meatballs or looking to explore new culinary horizons, Falafel Lamb Meatballs with Tomato and Tahini Drizzle is a dish that promises to delight and impress your guests. Combining familiar and exotic ingredients creates a unique dining experience that is satisfying and memorable. Enjoy this dish with warm pita bread or over a bed of couscous for a complete meal.

Falafel Lamb Meatballs with Tomato and Tahini Drizzle

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Mediterranean, Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Falafel Lamb Meatballs with Tomato and Tahini Drizzle features tender lamb meatballs mixed with prepared falafel, simmered in a simple tomato sauce, and topped with a creamy tahini drizzle. This dish combines Middle Eastern and Mediterranean flavors, making it both aromatic and delicious.

Ingredients

• For the Meatballs

• 1 pound ground lamb

• 1 cup prepared falafel mix

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/4 cup parsley, freshly chopped

• 1 large egg

• 1 can (28 ounces) San Marzano tomatoes

• 1/4 cup extra virgin olive oil

• to taste, salt and ground black pepper

• For the Tahini Drizzle

• 1/2 cup tahini

• 1/4 cup lemon juice, freshly squeezed

• 1/4 cup water

• 1 clove of garlic, minced

• to taste, salt

Directions

• Make the Tahini Drizzle:
  Mix the tahini, lemon juice, water, minced garlic, and salt in a small bowl. Adjust the water for the desired consistency. Cover and refrigerate until ready for use.
• Prepare the Meatballs:
  Combine the ground lamb, prepared falafel mix, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, parsley, egg, most of the parsley, salt, and ground black pepper in a large bowl. Mix well. Form the mixture into meatballs about 1 inch in diameter.
• Brown the Meatballs:
  Heat half of the extra virgin olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, 7-8 minutes. Remove from the skillet and set aside.
• Cook the Meatballs in the Sauce:
  Blend the San Marzano tomatoes into a puree. Add the blended tomatoes to the skillet with the remaining extra virgin olive oil. Season with salt and ground black pepper, and bring the sauce to a simmer. Add the browned meatballs to the simmering tomato sauce. Cover and cook for 20-25 minutes, until the meatballs are cooked through and the sauce has thickened.
• Serve:
  Serve the meatballs by spooning the tomato sauce over them, then finish with a drizzle of tahini and a sprinkle of chopped parsley.