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Meatballs…… sound so rough and tough, burly if you will. Not always the prettiest spectacle of meat, and with balls in the title, they tend to evoke a childish giggle. But really they’re quite the hero, something you can make once and hack your way around several meals throughout the week, even breakfast.
If there is such a thing as a feminine meatball, THIS would be it – bright and lemony, with cardamom and pine nuts, nestled in garlic tahini sauce, served over a rice/quinoa pilaf.
I posted my first batch on Instagram a few weeks ago, and can’t stop making them. Adapted from this recipe to be gluten-free (dairy-free, paleo too) and with fewer ingredients so they’re ready in 25 minutes, these Moroccan inspired sparklers are too good not to share.
I’ve learned throughout trials in the meatball department that you don’t need breadcrumbs to bind them together, or keep them soft. It’s all in the egg, just adding it to the meat and gently mixing with your hands.
They’re tender and juicy, and able to handle the sear of a hot skillet, which by the way, I’m smitten with my copper Falk pans. Sturdy as all get out, they heat up super quick, and they’re quite easy on the eyes.
I know some people aren’t particularly fond of lamb’s earthy flavor, which is why using vibrant herbs, cardamom, and lemon in this recipe really help to soften that.
While they’re certainly not traditional and you can’t compare them to grandma’s red sauce beauties, they’ve become my favorite meatball – hands down. Especially with that garlic tahini sauce, and a few pine nuts in each bite.
For the love of something different, delicious, and worthy of a weeknight savior, I suggest you get on this meatball train.
Happy weekend, everyone!
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Made these as soon I saw the recipe and I love them! I switched up the gravy process, first deglazing the skillet I fried the meatballs in with beef broth, added a pat of butter, then did the lemon juice, garlic and tahini and it was wonderful! Served it over pipette with the gravy.
Oh, lovely idea to deglaze with broth and butter! So glad you enjoyed the recipe.
Had anyone made these with ground beef? I really can’t eat lamb (personal taste, no matter how many times I try).
yes, it’s delicious with ground beef!
I have tried the tahini sauce a few times and each time the tahini will get Thicker instead of thinner when I add the water!!! I ve made sure it’s warm. But still. Help!!!
Hi Mary! It is normal for tahini to get thicker when water is first added. You just need to keep whisking and stirring, and it will thin out. Here’s an article that discusses: https://www.cooksillustrated.com/how_tos/8359-a-surprising-tahini-thickener
Amanda, I have looked at these photos for a week before having time to sit and read your post and each time they make my heart pitter patter. I don’t think I’ve ever seen a more beautiful meatball in all my life. And the combination of flavors is stellar. Love love love them.
I tried this recipe – we love it – especially the flavour of the cardamom with the lamb – it seems to lighten up the meat. Gorgeous recipe!
Yay! I’m so glad you liked the recipe. I thought the beautiful spices made the lamb a little less “lamb-y” as well. Thanks for sharing your results, Jo. xo
Meatballs are something I can overdo so easily! They are just waaaaaaay too delicious and savory to resist! The tahini sauce sounds absolutely incredible! I would love to get more tahini from my supermarket now :)
Please talk to me about feminine meatballs forever. I love this. All of this. !!
Feminine meatballs – I like the sound of that. Even though it did make me giggle a little bit. I haven’t made meatballs in ages, but darn it, I think I need to change that ASAP. These are damn sexy.
1) I can’t wait for Cake in a Crate.
2) You’re incredible. Obviously.
3) Please come make this for me! :)
Aw, thank you – the Cake in a Crate thing is so fun! I need a trip to AZ sometime in the near future. xo
OMG as soon as I’m off this low fodmap diet my gastroenterologist has me on I’m totally making this! Loving all the flavors going on here!
Lemon and cardamom — that’s all you need to say!!! Delicious!! xo
Right? Man, just love those flavors, even in savory dishes.
amanda, oh my god. these are my favorite photos of all time. just absolute dreamy beauty. and i can’t even get over the combination of flavors here–simple, elegant, but still zippy and zesty. loooove what you did here (i’ve been so looking forward to seeing this recipe)!
p.s. meatballs (however ri-dick-ulous their name) are my weakness, in the very best way. xoxo
Girl!! It was great hanging out and stuffing our faces with Moroccan food and vegan ice cream. Come get lost in NYC more often, please!!
And these lamb meatballs have me drooling even though I’m so stuffed right now. I’m getting some ground lamb and getting this done. Beautiful pans, btw!
Xoxoxo miss you already!
instantly in love, amanda – these flavors remind me so strongly of my childhood. and they’re damn delicious. xo
meatballs have a nostalgic way, even when you recreate them. these would be great in spring lettuce wraps too!
Your recipes are the ones that my husband looks over my shoulder at and says, “you should make that” and I certainly have to agree. The Moroccan flavors here are totally speaking to me (I’m on a bit of a kick since my visit there last week!). Enjoy NYC Amanda! <3
Christine, I am catching up with and will leave a comment on your blog later today, but your trip to Morocco – lovely! i can’t even imagine all the good food you ate. and you were in nyc?!
you had me at feminine meatball. all of this sounds so marvelous. i can’t wait to make them… i might try ground grass-fed beef in place of the lamb, just cause it’s stinking hard to find sometimes, or maybe a combo of the both? love you and your stuff my friend! xo (ps. excited to see your exciting project with cake in a crate!!)
I always feel a bit gross when I announce I’m making meatballs, but they ARE so so good and versatile! I love how you added lemon and pine nuts AND tahini here. Tahini is currently one of my favorite things in my kitchen!