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.