Sometimes you want to make something fancy for dinner to impress your honey, or your friends, or yourself. (“These are some delicious meatballs, Self! You’re awesome!” Whatever. I do that.)
But you don’t have a lot of time or patience to sift through a million internet recipes. And you don’t care to dissect the ingredients, wondering if they’re healthy, and making substitutions.
Well, for one night of your life, you’re covered. This dish comes together in about 30 minutes and is delicious and healthy. It’s also very fancy and impressive, without actually involving any hard work.
Mediterranean Meatballs with Greens & Tahini Sauce
Serves 4 (about 24 meatballs)
Prep Time: 15 minutes. Cook Time: 20 minutes (You can multi-task some of this.)
- 1 lb ground lamb or beef
- 1 egg
- 3 T gluten-free bread crumbs, or ground flaxseed (you can leave this out, your meatballs will be looser though)
- 2 garlic cloves, minced
- Handful fresh parsley, chopped
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- Sea salt & black pepper to taste
- Juice of 1/2 a lemon
- 1/2 cup tahini
- 2 tsp garlic powder
- 1 tsp paprika
- 1 T honey
- Juice of 1 lemon
- 2 T olive oil
- Sea salt to taste
- A bit of water to thin out (if needed)
- 2 bunches Lacinato kale, chopped
Heat some sunflower or coconut oil in a large skillet over medium-high heat. Combine all meatball ingredients (except lemon juice) in a bowl and mix by hand. Form into ping-pong-sized balls. When the oil is hot, drop the meatballs into the pan. Cook for about 8 minutes, tossing frequently. Lamb is best when at medium temperature, so don’t overcook. Squeeze lemon over cooked meatballs.
Heat an inch of water in a large pot over medium heat. When it starts to bubble, add the chopped greens and toss until wilted. Steam uncovered, until greens are wilted and water has evaporated. Toss with some olive oil and sea salt.
While the meatballs are cooking, prepare the sauce. Combine all ingredients in a blender and mix until smooth. Add water and adjust seasonings if necessary.
Pile the greens on a plate and top with meatballs and sauce. Makes great leftovers for tomorrow’s lunch!
I like to serve these with some sweet potato wedges. If you want to try that, preheat the oven to 375°, cut potatoes lengthwise into wedges, and roast while you’re doing everything else (about 30 min), turning halfway through.
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