Lamb Meatballs with Yogurt Tahini Sauce (Air Fryer)

Mediterranean flavours are the star in these quick and easy meatballs.

Meatballs:
1 lb ground lamb
2 cloves garlic, finely chopped
1 tsp. kosher salt
½ tsp. fresh oregano
½ tsp. ground cumin
¼ tsp. cayenne
¼ tsp. ground coriander
¼ tsp. black pepper, freshly ground
1 pinch ground cinnamon
olive oil, for spraying

Sauce:
1 cup plain Greek yogurt
1 Tbsp. tahini
½ tsp. lemon juice, freshly squeezed
½ tsp. kosher salt
¼ tsp. ground cumin

To Serve:
pita bread, toasted and kept warm
chopped fresh parsley

Place the AirFryer Basket onto the Baking/Drip Pan and generously coat with nonstick cooking spray. Reserve.

Put all of the meatball ingredients in a large bowl. Gently mix with hands until well combined. Form into 15 golf ball-size pieces. Spray evenly with olive oil and transfer to the prepared basket.

AirFry in the upper position with the temperature set to 400°F (200°C) for 15 minutes. AirFry until evenly browned on the outside, about 10-15 minutes.

While the meatballs are cooking, prepare the Yogurt-Tahini Dipping Sauce. In a small bowl, whisk together all of the sauce ingredients until homogenous. Reserve in the refrigerator (this can be made in advance and stored in an airtight container in the refrigerator for up to 1 week).

Serve the lamb meatballs with the Yogurt-Tahini Sauce, chopped parsley and toasted pita.

Makes 15 meatballs and 1 cup sauce.

Nutritional information per serving (based on 1 meatball and 1 Tbsp. sauce):
Calories 103 (69% from fat) • carb. 1g • pro. 7g • fat 8g • sat. fat 3g chol. 22mg • sod. 253mg • calc. 32mg • fiber 0g