Creamed Beans with Tahini, Lamb Meatballs Recipe

Smoked chilli meatballs with tahini, creamed beans and yogurt

  • serves 2
  • Easy

Why not try these punchy chilli lamb meatballs with tahini and creamed beans for a simple midweek meal for 2



  • onion 1, thickly sliced
  • garlic 1 clove
  • vegetable stock cube 1/2
  • butter beans 400g tin, drained and rinsed
  • tahini 2 tbsp
  • sweet smoked paprika 1 tsp, plus a little extra to serve
  • smoked sea salt 1/4 tsp
  • dried chilli flakes 1/4 tsp
  • olive oil 1 tbsp
  • ready-made lamb meatballs 12
  • greek yogurt 100g
  • lemon wedges to serve
  • green beans 300g, trimmed and cooked to serve


  • Step 1

    Put the onion, garlic and ½ stock cube in a pan, cover with water by 2.5cm, bring to the boil and simmer with a lid on for 10-15 minutes until the onion and garlic are really soft. Heat the grill to high.

  • Step 2

    Use a slotted spoon to remove the onion and garlic from the stock and put in a food processor or blender with the butter beans, tahini and some seasoning. Add 100ml of the stock and whizz until a loose mash-like texture forms. Add a splash more stock if it’s too thick, then tip into a pan to reheat.

  • Step 3

    Mix the paprika, smoked sea salt and chilli flakes together with 1 tbsp olive oil. Stir with the meatballs until they’re thoroughly coated, then space out on a non stick baking tray.

  • Step 4

    Grill the meatballs, turning halfway, for 8-10 minutes, until dark golden and cooked through.

  • Step 5

    To serve, spread some of the creamed beans on each plate, and top with the meatballs. Finish with the yogurt and a pinch more paprika. Serve with lemon wedges for squeezing and green beans.

Nutritional Information

  • Kcals 787
  • Fat 52g
  • Saturates 21.9g
  • Carbs 31.5g
  • Sugars 12.1g
  • Fibre 12g
  • Protein 42.1g
  • Salt 2.4g