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Sesame Lamb Meatballs

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Servings: Makes 12 meatballs (6 appetizer servings)

Cook Time: 21 minutes

Prep Time: 25 minutes


4 teaspoon sesame seeds
2 tablespoons Olive oil, divided
1 each small onion, finely chopped
2 each Cloves garlic, minced
1/4 cup tahini
1/4 cup hummus, prepared
2 tablespoons Fresh lemon juice
2 tablespoons Water, plus additional if needed
1 lb ground lamb
3/4 cup panko bread crumbs
2 tablespoons minced parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 each egg, lightly beaten
1/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 handful parsley sprigs (Optional garnish)
1 handful Lemon wedges (Optional garnish)


1. Toast the sesame seeds in a small skillet over medium heat until they begin to turn light brown and smell toasty, 3 to 5 minutes. Watch carefully, as seeds can go from perfectly toasted to burnt very quickly. Transfer to a small bowl and set aside.
2. In a nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Saute onion and garlic until softened, about 4 minutes. Transfer to a medium bowl and let cool.
3. Preheat broiler to high. Cover a broiling tray with foil and spray with vegetable cooking spray.
4. While onion cools, prepare the sauce. In a small bowl, combine tahini, hummus, lemon juice, and 2 tablespoons water and mix until thoroughlycombined. Mixture should be a thin sauce. If needed, add more water. Set aside.
5. Add lamb to the cooled onion mixture along with panko, parsley, cumin, coriander, egg, salt, pepper, 2 teaspoons of the reserved sesameseeds, and remaining 4 teaspoons oil and mix well. Form into 12 balls and place on the broiling pan. Broil until surface is dark brown, 5 minutesfor medium rare, 6 minutes for medium; turn meatballs and broil for 5 to 6 minutes.
6. To serve, place meatballs on a serving platter, sprinkle with remaining 2 tsp. toasted sesame seeds, and garnish with parsley sprigs and lemon wedges, if desired. Serve with sauce on the side for dipping.
Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 12 meatballs (6 appetizer servings)
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (41%)
Saturated Fat 8 g (40%)
Cholesterol 105 mg (35%)
Sodium 220 mg (9%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 2 g (8%)
Protein 24 g (40%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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