Sheet Pan Lamb Meatballs with Vegetables and Tahini Sauce

If you have been following me for a while, you have seen sheet pan meals. I have upgraded this one with colors and flavors. This one has 11 different colorful, nutrient-dense plant foods. You can substitute any kind of meat, chicken, fish, or mushrooms to make it vegetarian. I added in 4 herbs and spices and my plant total for the dish was a whopping 11. That is a LOT of phytonutrients.


1 pound ground lamb (other ground meat, fish or mushrooms)⁠
I basket cherry tomatoes⁠
2 large zucchini sliced in rounds⁠
1 red onion thinly sliced⁠
6 small red potatoes sliced⁠
1/4 cup chopped fresh mint⁠
1/4 cup chopped Italian parsley⁠
2 garlic cloves minced⁠
pinch of ground chili pepper⁠
pinch of salt⁠
extra virgin olive oil⁠
1/4 cup tahini for the sauce⁠
juice of 1/2 lemon⁠

Preheat the oven to 350 degrees. ⁠

Line the sheet pan(s) with parchment paper⁠

In a medium-size bowl mix lamb, garlic, herbs, chili powder. Form small lamb balls with the mixture and place them on the sheet pan. ⁠

Add the vegetables to the pan and spread everything out well. If you need more room, add another sheet pan.⁠

Spread a glug of olive oil on the vegetables and sprinkle with salt.⁠ Bake for 30 minutes. ⁠

While meat and vegetables are baking, add the tahini to a small bowl and the juice of 1/2 lemon. Slowly add warm water to form a sauce that is thin enough to drizzle on the vegetables. ⁠