Za’atar Lamb Meatballs with Roasted Sweet Potatoes and Lemony Tahini Dressing


Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.



  • 1lb. ground lamb

  • 2 cloves garlic, chopped

  • ½ red onion, finely chopped

  • ¼ cup parsley, finely chopped (I use curly style, but any style is OK)

  • 2 tbsp za’atar spice 

  • Sea salt 

  • 1 egg (or 1 flax egg – 1 tbsp ground flax seed soaked in water for 10 min)

  • 2-3 sweet potatoes, cut in half length wise 

  • ½ lb grape tomatoes, quartered length-wise

  • 1-2 tbsp coconut oil 

For the Lemony Tahini Dressing:

  • 3 tbsp hummus

  • 1 tbsp tahini

  • Juice of ½ lemon

  • Olive oil

  • Almond Milk

Haus of Ojas Recipes | Ingredient Lay 1.jpg


  1. Preheat oven to 400 degrees F

  2. Place ground lamb in a large mixing bowl

    Add garlic, onion, parsley, za’atar spice, 2 pinches of sea salt, and egg

  3. Mix well (I mix everything with my hands)

  4. Shape into a large ball and place in fridge, covered, for at least 15 minutes (you can prepare ahead and let sit longer if you like) 

  5. When meatballs are ready, form into 2’’ balls and place onto a roasting pan 

  6. Bake in oven for 30 minutes, flipping once while cooking (may take up to 40 minutes)

  7. Prepare sweet potatoes by placing in a bowl and drizzling 1 tbsp melted coconut oil and 2 pinches sea salt onto potatoes (a light coating is plenty)

  8. Place potatoes face-down on baking sheet

  9. Bake potatoes in the oven for 30 minutes, turning once in cooking process (potatoes may take up to 40 minutes)

For the dressing:

  1. Whisk hummus, tahini, and lemon juice in a small mixing bowl

  2. Slowly whisk in a drizzle of olive oil 

  3. Add a few splashes of almond milk 

  4. Whisk everything well (you’re aiming for a creamy salad-dressing consistency (easily spreads over your meal, but isn’t complete liquid like a vinaigrette would be)


  1. Once everything is prepared, place potatoes cut side-up on a platter or plate and use a fork to make grooves in the potatoes, you can also press the ‘meat’ of the potatoes to the center by pressing on the ends of each one

  2. Fill the potatoes with tomatoes, drizzles of Lemony Tahini Dressing, Crispy Cinnamon Chickpeas, and more chopped parsley if desired

  3. Serve potatoes alongside Za’atar Lamb Meatballs

  4. With leftover meatballs, I often make Rosemary-Garlic Eggplant Pita Sandwiches with Herbed Yogurt Sauce


Recipe Key


Best in: Suitable to all seasons

Best for: Suitable to all doshas


  • This recipe works best if you prepare meatballs, potatoes, and chickpeas in advance. Meatballs and potatoes can be put into the oven at the same time (they have relatively same cooking time).

  • If you like this recipe, check out Rosemary-Garlic Eggplant Pita Sandwiches with Cucumber Salad and Herbed Yogurt Sauce (link). The recipes have over-lapping ingredient lists which allows you to have two yummy meals with only one grocery trip.