This middle eastern inspired sheet pan dinner comes together so easily and is packed with complex flavors and textures. Yogurt and tahini come together with bright lemon and warming spices for a sauce that pairs beautifully with the simple spiced meatballs. Dried dates or apricots get added for a touch of sweetness and satisfying chewy texture. Do not skimp on the sauce or toppings!
Ingredient Highlight
Lamb! Is a very underrated protein that also happens to be extremely nutrient-dense. It’s loaded with vitamin B12, selenium, zinc, iron, and healthy omega-3 fats.
Servings 4
Prep Time 20 minutes 
Cook Time 35 minutes Ingredients
For the sheet pan:
- 4 cups chopped cauliflower florets
- 4 (about 1 lb) carrots, chopped into ½-inch thick rounds (about 3 cups)
- 2 tbsp olive oil
- 1½ tsp kosher salt, divided
- 1 lb ground lamb*
- ½ chop finely chopped walnuts
- 1 cup loosely packed mint, cilantro, and/or parsley, chopped
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp black pepper
- 2 cloves garlic, minced or grated
- ½ cup dried apricots or pitted dates, halved
For the sauce + bowls:
- ½ cup plain whole milk Greek yogurt
- 3 tbsp tahini
- 1-2 tbsp lemon juice**
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 3-5 tbsp water
- Chopped cilantro, parsley, and/or mint
- Chopped toasted pistachios, almonds, or walnuts
- Lemon wedges
- * Easily sub with ground beef or bison
- ** Some yogurts are tangier than others, so use your judgment and start with 1 tablespoon.
- Bulk it up! ~ by serving it over a bed of rice or quinoa.
Instructions
- Preheat the oven to 425F convection. Line a baking sheet with parchment paper.
- Add cauliflower, carrots, olive oil, and ½ teaspoon salt to the baking sheet and toss to coat thoroughly. Spread into an even layer and bake for 20 minutes.
- In a medium bowl, add the lamb, nuts, herbs, spices, garlic, and remaining 1 teaspoon salt. Use your hands to thoroughly mix everything together, making sure all ingredients are evenly distributed and mixed in. Form into about 16 balls.
- Scatter the apricots or dates all over the sheet pan and nestle the meatballs into the veggies. Bake for 10-15 more minutes or until meatballs are cooked through and browned on top.
- Meanwhile, in a medium bowl, whisk together the yogurt, tahini, lemon, cumin, salt, turmeric, and cinnamon until smooth. Whisk in the water, starting with 3 tablespoons. If it’s too thick, add a bit more water and mix again (you want it drizzle-able!). Be sure to taste and add more lemon if needed.
- Serve the lamb/veg topped with plenty of sauce, lots of herbs, nuts, and a generous squeeze of lemon.
Items you can prep ahead (optional)
- Chop 4 cups cauliflower florets
- Chop 4 (about 1 lb) carrots into ½-inch thick rounds (about 3 cups)
- Finely chop ½ cup walnuts
- Chop 1 cup loosely packed mint, cilantro, and/or parsley
- Halved ½ cup dried apricots or pitted dates
- Make lamb meatball mixture + form meatballs
- Make the sauce
Substitutions:
- To make vegetarian, make these Sundried Tomato Lentil Burgers, but form into small patties. You could also use cubed tofu or a couple of cans of beans in place of lamb (if using tofu, bake on a separate sheet pan for about 20-30 minutes. If using beans, add them at the same time as the meatballs would be added). For tofu or beans, toss them in 2 tablespoons of oil, 1 tsp kosher salt, and the same spices. Add in the raw garlic after they are done roasting and toss to coat.
- To make vegan, see above + use a vegan yogurt alternative. You could also just make this Lemon Tahini Dressing and add the spices to it.
- Use any combination of veggies to equal about 7 cups – I like to use one starchy one and one non-starchy one. Be aware of the cook time (for example, asparagus only needs 5 minutes to roast).
- To make nut-free, substitute the walnuts with ground up pumpkin seeds (add to your blender and blend into a coarse meal).
Storage:
-
Store leftovers in an airtight container in the fridge:
- Meatballs: up to 4 days
- Sauce: up to 6 days
Leftovers + Repurposing:
- Warm up leftover meatballs/veg in the microwave until warmed through. Top with all the toppings and squeeze a very generous amount of lemon juice all over.
- Turn it into a taco!
- Turn it into a salad or bowl – toss the warm veg with greens or grains + thin out the sauce with a bit of water to make it more of a dressing. Top with meatballs and toppings.
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