2cupsquartered lengthwise and thinly sliced cucumberor 1 cucumber
1cupquartered cherry tomatoes
½cuphalved and thinly sliced red onion
2tablespoonsextra virgin olive oil
2tablespoonsfreshly squeezed lemon juice
½teaspoonkosher salt
¼teaspoonblack pepper
For the Tahini Sauce:
2tablespoonstahini(see note)
2tablespoonsplain Greek yogurt
1tablespoonlemon juice
1tablespoonminced cilantro
Pinchof salt
For Serving:
2cupscooked brown rice
Fresh Dill
Instructions
Preheat the oven to 400F and drizzle a small baking sheet with olive oil to lightly coat the bottom.
In a medium bowl, combine all of the meatball ingredients and using clean hands, mix to combine. Roll into 1-inch balls and place on the prepared baking sheet. Damp hands help if the meatballs are difficult to roll.
Place the meatballs in the preheated oven and bake until golden brown and cooked through, about 15 minutes.
Meanwhile, In a medium bowl, combine all of the cucumber salad ingredients and toss until well combed. Set Aside.
In a small bowl, combine all of the tahini drizzle ingredients and stir until well combined. Add warm water until the consistency is still thick but all a little bit drizzle-able (you'll need anywhere from 2-4 tablespoons depending on how thick your tahini is). Set Aside.
To serve, divide the brown rice amongst 4 bowls. Add the meatballs, the cucumber salad, a dollop of the tahini sauce, a dollop more of harissa (if desired), and garnish with fresh dill. Enjoy!
Notes
Tahini Note: If your sauce seems too thick, add warm water 1 tablespoon at a time until you get your desired consistency.