Sheet Pan Lamb Meatballs With Cauliflower And Tahini-Yogurt Sauce

1. 1

   Heat broiler and place top oven rack below heat source.

2. 2

   In a large bowl, combine lamb, Aleppo pepper, cumin seed, fennel seed, salt, egg, yogurt, garlic, and parsley. Mix together with your hands until well-combined.

3. 3

   Shape lamb into small meatballs, about 2 tablespoons each or 1 1/2-inches in size, and place them on an oiled-rimmed baking sheet about 1 inch apart. Brush the tops of each meatball with olive oil. Broil meatballs about 7 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven and transfer meatballs to a serving platter; cover with foil to keep them warm.

4. 4

   Add cauliflower to the same sheet pan with the lamb drippings, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat), cumin seed, 1 teaspoon pomegranate molasses (drizzled evenly over the cauliflower), and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.

5. 5

   Meanwhile, in a small bowl, stir together yogurt, tahini, the remaining 1 teaspoon pomegranate molasses, and enough olive oil to thin the sauce. Adjust seasoning to taste.

6. 6

   To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves, pomegranate arils, and almonds (if using) over the top. Serve the yogurt sauce on the side.

* Per serving · 4 servings · Values may vary.