Lamb Meatballs with Pickled Cucumber and Red Onions and Tahini Sauce by Kate Strangfeld

Ingredients

• 1/4 cup Almond Meal
• 1 Egg
• 1 lb Ground Lamb
• 1 tsp Kosher Salt
• 2 cloves Garlic
• 1 Shallot
• Lemon Zest
• 1 tsp Cumin, Ground
• 1/2 tsp Coriander, Ground
• pinch Cinnamon, Ground
• 1/2 tsp Chili Powder
• 6 Tbsp Tahini
• 3 Tbsp Vinegar, White Balsamic
• 1/2 cup Extra Virgin Olive Oil
• 1 1/2 tsp Pure Maple Syrup
• 1/4 cup Red Onion
• 1-2 Cucumber
• 2 tsp Vinegar, White Balsamic
• Kosher Salt