Lamb Meatballs with Tahini Sauce (AIP Modified, Paleo, Whole30)

These AIP Modified lamb meatballs take inspiration from Middle Eastern kofta, where finely ground lamb is seasoned with warm spices like cumin and coriander and shaped into tender, herb-filled meatballs. Because kofta traditionally relies on spices and herbs rather than eggs or breadcrumbs for structure, it’s a natural fit for AIP, or for anyone looking for an egg-free and gluten-free meatball recipe.

Here, the lamb meatballs are seared for a golden crust, then finished gently in the oven to keep them juicy. They’re served over a thick, velvety tahini sauce brightened with lemon and an herby mint chimichurri, the perfect complement to lamb. Both sauces are so good, you may want to make a double batch and drizzle them over vegetables and grain-free bowls all week.

How these lamb meatballs fit AIP, Paleo, and Whole30

These lamb meatballs are fully compliant with Paleo and Whole30 and work beautifully within an AIP Modified meal plan. AIP Modified allows certain seed-based ingredients, which means the tahini sauce (made from sesame seeds) and seed spices like cumin and coriander can be used here for bold flavor. The result is a dish that keeps the warm spice profile typical of kofta while still fitting comfortably within these anti-inflammatory frameworks.

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Combine tapioca starch with parsley and cilantro, cumin, coriander, garlic, ginger and salt and whisk it together with splash of cold water to create a slurry. The tapioca starch is the binder in this recipe, replacing both egg and breadcrumbs. For seasoning, use one teaspoon of kosher salt per pound of ground meat, plus an extra pinch to account for the additional herbs and aromatics. Add the ground lamb and mix thoroughly.

Roll the meat mixture into one-inch meatballs, gently pressing them together with your hands. All of the herbs in this meatballs mix also help to keep the meatballs tender as they cook.

Heat avocado oil in a large, oven-safe skillet over medium-high to high heat. Ghee or beef tallow also work well—just choose a fat with a high smoke point for a quick, strong sear. Once the oil is hot and shimmering, arrange the meatballs in a single layer, turning them after one to two minutes to brown on all sides. Then, transfer the skillet to a 375°F oven to finish cooking. Cooking them on a slightly lower temperature will keep them tender without drying out.

While the meatballs finish, make the tahini sauce. Tahini is a seed butter made from sesame. It’s a key ingredient in hummus, and it’s rich and creamy with a distinct nutty flavor. Spoon the tahini into a bowl and whisk in two tablespoons of fresh lemon juice and a pinch of salt. The tahini will be very thick and begin to seize up. This is completely normal. To finish the sauce, slowly drizzle in up to one quarter cup of cold water. As you whisk, the sauce will smooth out, lighten in color and be thick enough to hold a peak without being runny.

Finally, make the chimichurri sauce. Combine all of the remaining parsley, cilantro and garlic into a small bowl along with a few tablespoons of freshly chopped mint. I like keeping the mint for the chimichurri because it’s light and fresh, and will lose its signature freshness cooked into the meatballs. Add salt and a few tablespoons of lemon juice, then and stir in olive oil just until a sauce forms.

Spread the tahini on a platter and spoon the Lamb Meatballs over the sauce, then top with spoonfulls of the chimichurri. Serve with cauliflower rice or lettuce cups and cucumbers for stacking and scooping.

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Lamb Meatballs with Tahini Sauce (AIP Modified, Paleo, Whole30)

5 from 1 vote

Lamb meatballs inspired by traditional kofta, made with ground lamb, fresh herbs, and warm spices like cumin and coriander. They're served over a creamy lemon tahini sauce and topped with with bright mint chimichurri. AIP Modified, Paleo and Whole30.

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Total Time:45 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 2 tbsp tapioca starch
• 3 cloves minced garlic (about 1 tablespoon) divided
• 1 tsp grated ginger
• ½ tsp onion powder
• ¾ tsp ground cumin
• ¼ tsp ground coriander
• ½ cup finely chopped fresh parsley, divided
• ½ cup finely chopped fresh cilantro, divided
• 2 tsp Kosher salt, divided
• ½ cup water, divided
• 1 lb ground lamb
• 1 tbsp avocado oil
• ½ cup tahini
• ¼ cup freshly squeezed lemon juice, divided
• 2 tbsp finely chopped mint
• ½ cup olive oil

Instructions

Make the meatballs

• Heat the oven to 375°F.
• In a large bowl, combine the tapioca starch with a half-tablespoon of garlic, the ginger, onion powder, cumin, coriander, half of the parsley, half of the cilantro, and 1 teaspoon of salt. Add ¼ cup of water and whisk until the tapioca starch is fully dissolved into a smooth slurry.
• Add the ground lamb and mix until the herb and spice slurry is evenly incorporated.
• Shape into 12–15 one-inch meatballs.
• Heat the avocado oil in a large oven-safe skillet over medium heat. Add the meatballs and sear, turning occasionally, until browned on all sides, 3–5 minutes.
• Transfer the skillet to the oven and roast until the meatballs are just cooked through, about 10 minutes. Set aside to rest.

Make the tahini sauce

• In a medium bowl, whisk together the tahini, 2 tablespoons of lemon juice, and a ½ teaspoon of salt. The tahini will seize and thicken; this is normal.
• Whisk in up to ¼ cup of the remaining water, a little at a time, until the sauce reaches your desired consistency. Season to taste.

Make the chimichurri

• Combine the mint with the remaining parsley, remaining cilantro, remaining garlic, and ½ teaspoon of salt. Stir in the olive oil and the remaining 2 tablespoons of lemon juice. Season to taste, adding more lemon juice if desired.

To serve

• Spread the tahini sauce on a platter and top with the meatballs. Spoon the chimichurri over the top, or serve both sauces on the side for dipping.

Course: Main Course

Cuisine: AIP Modified, Paleo, Whole30