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Meat
Easy
1 Hour
Diets 
Crispy roasted meatballs and tender vegetables are paired with warm spices that always hit the spot for me. This sheet pan meal would be delicious served in a pita, over rice or salad greens, or just by itself, it’s that yummy! The Green Tahini sauce is addicting and brightens up the flavors beautifully. You’ll want to put this sauce on everything, trust me. Read: 5 Sheet Pan Meals You Need to Try
1 small cauliflower, chopped into florets
4 large carrots, peeled and chopped
1 red onion, sliced into wedges
1 teaspoon Pereg Cumin
1 teaspoon turmeric or 3 cubes Dorot Gardens Crushed Turmeric
1 teaspoon chili powder
olive oil, for drizzling
kosher salt, to taste
black pepper, to taste
2 pounds ground beef/lamb/chicken
2 tablespoons Ta’amti Harissa paste
2 large eggs
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 cloves garlic, finely minced or 2 cubes Gefen Frozen Garlic
1/2 cup Haddar Tahini
1 lemon, juiced
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 cup cilantro
1/2 cup parsley
1/2 cup warm water
kosher salt, to taste
black pepper, to taste
Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
In a large mixing bowl, toss cauliflower, carrots, and onion with cumin, turmeric, chili powder, a drizzle of olive oil and a pinch of salt and pepper to taste. Toss well and arrange on two-thirds of the sheet pan.
In the same bowl, combine ground beef, harissa paste, eggs, herbs, garlic, and a pinch of salt and pepper. Roll into meatballs and place on the other side of the sheet pan. Drizzle meatballs with a little olive oil.
Roast for 20 minutes. Toss vegetables and meatballs and roast for another 10-15 minutes, until golden brown and cooked through. Serve with Green Tahini sauce.
Blend all ingredients together in a food processor or blender until smooth.
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Can you also use turkey instead of the meat/chicken?