Sheet Pan Lamb Meatballs
Recipe by Fran Allen
Hearty, flavourful and satisfying and loaded with veggies this sheet pan dinner makes the perfect low carb meal for a busy weeknight. Enjoy on it’s own or dress up with a quick salad on the side.
Heat broiler and place top oven rack below heat source.
In a large bowl, combine lamb, spices and egg until well combined. Shape mixture into small meatballs and place them on a non-stick baking sheet about 1 inch apart. Broil meatballs for about 10 minutes, flipping once until they’ve browned on both sides.
Once browned, add cauliflower, tomatoes sliced lemon and onions to the same sheet pan with the lamb, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat) and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.
Meanwhile, in a small bowl, stir together tahini, lemon juice, water salt and sumac until smooth. Adjust seasoning to taste.
To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves. Serve with tahini sauce drizzled over and enjoy!
Feel free to substitute 1 lb of lean ground beef for ground lamb.
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