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Meatballs with Tahini Sauce

Meatballs with Tahini Sauce

For this meatballs recipe, be sure to roll the meatballs firmly into the millet so that the tiny grains don’t fall off during frying.

Ingredients

Meatballs

  • 1 lb. ground beef chuck (20% fat)
  • 5 garlic cloves, finely grated
  • 1 tsp. freshly ground black pepper
  • 1½ tsp. kosher salt, plus more

Sauce and Assembly

  • Vegetable oil (for frying; about 9 cups)
  • 1 garlic clove, finely grated
  • 3 Tbsp. fresh lemon juice

Recipe Preparation

Meatballs

  • Cook millet in a dry medium skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 3 minutes. Transfer to a small bowl and let cool.

  • Meanwhile, mix beef, garlic, coriander, pepper, and 1½ tsp. salt in a medium bowl with your hands just to combine; be careful not to overwork.

  • Working one at a time, roll meat mixture loosely between your palms into 1¾" balls (you should have about 18) and place on a rimmed baking sheet. Roll each ball in toasted millet, pressing and packing firmly into meat with your palms. Repeat process as needed until completely coated. Chill meatballs at least 20 minutes and up to 2 hours (this will help the millet adhere during frying).

Sauce and Assembly

  • Pour oil into a large heavy pot fitted with a deep-fry thermometer to come 1½" up sides; heat over medium until thermometer hits 350°.

  • Meanwhile, combine tahini and garlic in a medium bowl. Gradually add 6 Tbsp. water, then lemon juice, whisking constantly until sauce is smooth and pourable. Season with salt.

  • Using a slotted spoon, gently lower meatballs into oil and fry undisturbed 2½ minutes (millet will be light golden). Transfer to a baking sheet lined with paper towels; season lightly with salt. Serve meatballs with tahini sauce.

Recipe by Anissa Helou, author of nine books, Including Feast: Food of the Islamic WorldReviews Section

New meatballs from Sohla! Which will you make first?

By Sohla El-Waylly
Published June 12, 2021 4:29PM (EDT)
/> Prop stylist: Ali Slagle. Food stylist: Pearl Jones. (Julia Gartland / Food52)

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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!

Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique — and then teach you how to detour toward new adventures.

I didn't grow up with the meatballs I saw on TV. You know, the kind that are perfectly round and covered in red sauce on a plate of spaghetti. Instead, I ate charred lamb kofta with saffron rice or pollock balls stewed in a creamy korma. That's why I think outside the beef. With my riffable technique, any minced meat or fish can transform into flavorful, tender, and moist meatballs.

The secret to better, juicier meatballs is a panade, aka a mixture of starch and liquid that gets kneaded into minced meat. No, starch isn't added just to stretch the meat — it sneaks in moisture, too, Trojan horse–style. Make sure to mix your panade until the liquid is totally incorporated, with no dry spots. Then allow it to rest for at least 10 minutes, so the starch is fully hydrated.

Depending on the meat, I like to change it up using various combinations of liquids and starches. Start with torn bread, dried bread crumbs, or stale crackers. Then cover with milk, yogurt, or even juice. In the mood for some sweet-and-savory meatballs with tropical flair? Use Hawaiian-roll crumbs and pineapple juice! Need to add fat to lean ground chicken? Try heavy cream and buttery Ritz cracker crumbs!

What's more: You can adjust the panade quantity to fine-tune the meatballs' texture. If you want ultra-tender, pillowy meatballs, use more. If you like meatier, denser meatballs, use less.

Sure, you could mix meat with a panade and salt and call it a day. But the bonus ingredients are where you can really play around and have fun. Do it! Have fun! Bring brightness with tender herbs (like dill or cilantro), minced ginger, ground pecorino, or grated citrus zest. Play up meaty depth with deeply caramelized vegetables, like long-cooked onions, garlic, or carrots. Add dimension with toasted and ground spices — from garam masala to Old Bay Seasoning to furikake. Whatever you pick, keep the mix-ins chopped fine, so they evenly incorporate into the meat. And be sure to cook any aromatics you'd rather not bite into raw.

Meatballs are essentially hand-formed sausages, so you want to mix enthusiastically to ensure the ingredients are emulsified. This means the mixture will hold on to moisture and fat when cooked, staying juicy as can be, without you worrying about going over a precise internal temperature.

To achieve this, knead your meatball mixture like bread dough. You can mix it by hand or using the paddle attachment on a stand mixer. The mixture might start out looking wet and loose, but it will become springy and sticky, easily holding together.

Don't be scared to pick it up and slam it back into your bowl to knock out excess air pockets. Meatballs are the perfect dish to make when surrounded by things that are getting on your nerves.

The secret to 99% of my recipes is time. Meatballs are no different. While some people like to mix, then immediately shape and cook meatballs (and many recipes will tell you to do just that), hang on a second. Actually, hang on . . . a day.

Resting the mixture for at least 24 hours (or up to 3 days) will send your dinner to infinity and beyond! The rest allows everything to hydrate and chill out, making the mixture easier to shape and roll. The salt denatures proteins, improving tenderness. The aromatics and seasonings will meld, and the flavors will deepen. No wrong can come from a good rest for both you and your meatballs.

Once that the meatballs have been panade-ed, seasoned, kneaded, rested, and formed (phew), they're ready to cook. You did it!

The panade allows a great deal of wiggle room, so I don't worry about overcooking them. Focus instead on getting as much deep color as possible. Whether you grill, fry, or broil them, keep cooking and turning until crusty and browned all around. That's the final step to really taking the flavor over the edge.

Now that you've graduated from Meatball University, get creative and come up with your own dream meatballs. Here are a few combinations to get you started, inspired by some of my favorite dishes:


Lemon Cardamom Meatballs with Pine Nuts and Garlic Tahini Sauce

Meatballs…… sound so rough and tough, burly if you will. Not always the prettiest spectacle of meat, and with balls in the title, they tend to evoke a childish giggle. But really they’re quite the hero, something you can make once and hack your way around several meals throughout the week, even breakfast.

If there is such a thing as a feminine meatball, THIS would be it – bright and lemony, with cardamom and pine nuts, nestled in garlic tahini sauce, served over a rice/quinoa pilaf. I posted my first batch on Instagram a few weeks ago, and can’t stop making them. Adapted from this recipe to be gluten-free (dairy-free, paleo too) and with fewer ingredients so they’re ready in 25 minutes, these Moroccan inspired sparklers are too good not to share.

I’ve learned throughout trials in the meatball department that you don’t need breadcrumbs to bind them together, or keep them soft. It’s all in the egg, just adding it to the meat and gently mixing with your hands. They’re tender and juicy, and able to handle the sear of a hot skillet, which by the way, I’m smitten with my copper Falk pans. Sturdy as all get out, they heat up super quick, and they’re quite easy on the eyes.

I know some people aren’t particularly fond of lamb’s earthy flavor, which is why using vibrant herbs, cardamom, and lemon in this recipe really help to soften that. While they’re certainly not traditional and you can’t compare them to grandma’s red sauce beauties, they’ve become my favorite meatball – hands down. Especially with that garlic tahini sauce, and a few pine nuts in each bite.

For the love of something different, delicious, and worthy of a weeknight savior, I suggest you get on this meatball train.

And speaking of trains…. I’m lost in New York right now finishing up an exciting project with Cake in A Crate, which has been in the works since December. I can’t wait to share more about it, but know that inspiration came from my Salty Chocolate Date Caramels and Peanut Butter Scotcheroos, my favorite bars (a Minnesota/midwest thing) growing up. If you want to catch a few behind the scenes clips, I’m sharing those on Snapchat, @HEARTBEETKITCHN (no e at the end) .


Beef and Lamb Meatballs Baked in Tahini

Yield: serves 4 to 6

Ingredients:

For the Tahini Sauce:

  • ⅔ cup tahini paste
  • ⅔cup water
  • 4 tablespoons white wine vinegar
  • 1 clove garlic, crushed
  • Pinch of salt

For the Meatballs:

  • 1 ¼ ounces stale white bread, crusts removed
  • 10 ½ ounces minced beef
  • 10 ½ ounces minced lamb
  • 3 cloves garlic, crushed
  • ⅔ cup flat-leaf parsley, finely chopped, plus 1 tablespoon for garnish
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cinnamon
  • 1 free-range egg
  • Light olive oil for frying
  • Grated zest of ½ lemon, for garnish

Preparation:

To make the tahini sauce, in a bowl, mix together the tahini paste, water, vinegar, garlic, and salt. Whisk well until it turns smooth and creamy with a thick, saucelike consistency. You might need to add more water. Set the sauce aside while you make the meatballs.

Preheat the oven to 400°F. Soak the bread in cold water for 2 to 3 minutes, until it goes soft. Squeeze out most of the water and crumble the bread into a mixing bowl. Add the beef, lamb, ⅔ cup parsley, salt, spices, and egg and mix well with your hands.

Shape the meat mixture into balls, about the size of golf balls. Pour olive oil to a depth of ¼ inch into a large frying pan. Heat it, being careful it doesn’t get too hot or it will spit all over when frying. Shallow fry the meatballs in small batches for about 2 minutes, turning them around as you go, until they are uniformly brown on the outside.

Put the meatballs on paper towels to soak up the oil and then arrange them in a single layer in an ovenproof serving dish. Place in the oven for 5 minutes. Carefully remove from the oven, pour the tahini sauce over and around the meatballs, and return to the oven for another 10 minutes. The tahini will take on just a little bit of color and thicken up the meatballs should be just cooked through. Transfer to individual plates, garnish liberally with the 1 tablespoon parsley and lemon zest, and serve at once.


Lamb Meatballs with Tahini | Kefte

  • Quick Glance
  • (1)
  • 45 M
  • 1 H, 40 M
  • Serves 4 to 6

Ingredients US Metric

  • For the potatoes
  • 1 1/2 pounds potatoes, preferably Yukon Gold, peeled if desired
  • 2 tablespoons olive oil or mild vegetable oil
  • 1/2 teaspoon sea salt
  • For the lamb meatballs | kefte
  • 1 3/4 pounds ground lamb
  • 1 onion (about 7 oz), finely chopped
  • 1/3 cup parsley leaves, roughly chopped
  • 3 garlic cloves, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • For the tahini sauce
  • 4 tablespoons tahini
  • 2 tablespoons lemon juice, plus more to taste
  • 1 garlic clove, crushed
  • 1/4 cup finely chopped parsley leaves
  • 1/2 teaspoon sea salt
  • 1/4 cup water, plus more to taste
  • For the pine nut topping
  • 1/4 cup pine nuts
  • 1 tablespoon salted butter
  • Whole or chopped parsley leaves (optional)

Directions

Preheat the oven to 350°F (180°C).

Slice the potatoes crosswise into circles 1/4 inch (1 cm) thick. Toss them in a 9-by-13-inch (23-by-33-cm) baking dish or on a rimmed baking sheet. Drizzle the potatoes with the olive or vegetable oil, sprinkle with salt, and toss to evenly coat. Spread the potatoes in an even layer in the baking dish (it’s ok if they overlap). Roast until almost but not completely tender, about 40 minutes.

While the potatoes are cooking, in a food processor, combine the lamb, onion, parsley, garlic, pepper flakes, cinnamon, allspice, salt, and pepper and blitz until evenly mixed, 2 to 3 minutes. (Grinding the meat again in this way ensures a better texture.) Using your hands, shape the meatballs into 2-inch (5-cm) ovals that are tapered at the edges.

Pour the extra-virgin olive oil in a bowl and, using your fingertips, lightly coat each lamb meatball with oil to smooth it. (At this stage, you can place the lamb meatballs in a baking dish, cover, and stash them in the fridge for up to several hours.)

When the potatoes are tender, place the lamb meatballs in a single layer on top and roast until the meatballs are cooked through, 20 to 25 minutes. You can test this by cutting into one or waiting for a thermometer to register 160°F (70°C).

[Editor’s Note: Before making this tahini sauce, read the *NOTE above and consider doubling this tahini sauce so you have leftover to drizzle, dabble, and dribble over anything and everything. It’s THAT spectacular and versatile.] In a small bowl, whisk together the tahini, lemon juice, garlic, parsley, and salt. Slowly stir in the water, a little at a time, until the sauce reaches the consistency of a very runny honey. (Different brands of tahini varies drastically in consistency. You may need to add a little more water, a few drops at a time, to achieve the desired consistency.)

In a small skillet or saucepan over medium-low heat, melt the butter. Stir in the pine nuts and cook, stirring or shaking the skillet frequently, until golden, 3 to 7 minutes. Transfer to a paper towel-lined plate.

Once the lamb meatballs and potatoes are cooked, drain off any excess fat that was released during roasting and spoon the tahini sauce over the top. Scatter with the pine nuts and chopped parsley. Serve immediately straight from the baking dish or transfer to a platter.

Recipe Testers' Reviews

I really liked this dish. The flavor profile was delicious although it’s not my usual style to use cinnamon and allspice with lamb. I thought potatoes were an interesting touch with Palestinian food - most Middle Eastern recipes seem to use rice, bread, or perhaps pasta as the starchy component. Tahini sauce is delicious with the rich, fatty lamb. Pine nuts with butter seemed to me to be gilding the lily with all the other rich, creamy roasted things in the dish, but why not?

I put the potatoes on an oiled baking sheet because I prefer them crisp, although I may have outsmarted myself because they ended up a little too dark (but still very tasty).

We served the lamb meatballs with a chopped Middle Eastern salad of cucumbers, tomatoes, red onion, and parsley. This would make a really nice meal for guests as it was interesting, unusual, delicious, and the prep can all be done ahead of time.

The end result was a wonderful burst of flavor. Lamb is the perfect meat to carry the flavors of onion, garlic, allspice, red pepper, cinnamon, and parsley. We could taste each ingredient along with the lamb. Add the tang of the tahini sauce, crunchy nuttiness of the pine nuts, and creaminess of the potatoes—wow, what a dish!

My food processor is apparently not a full-size one because once I put in the lamb, there was no room for anything else, so I mixed it all by hand. The meat wasn't as finely ground as it probably should have been and the onions and garlic weren't as minced as they probably should have been. But some of us loved it just the way it was.

This one-pan way of making kefte and potatoes is terrific. I did go to the butcher and get ground shoulder as recommended. Putting the ingredients through the food processor made everything uniform and gave a great texture to the kefte, which came out so juicy and tender. The potatoes came out nice and tender—I did have to overlap a little bit in my 9-quart Dutch oven, which has a circumference of about 10 inches. The tahini sauce was delicious (and it made enough that I could dip the pita in that I ate with the meal as well).

The butter did get a little browned before the pine nuts were toasted, which gave a nice nutty flavor, but given that the lamb is sort of fatty and drips juices that you can’t completely remove.

A great dinner with pita bread.

These traditional Palestinian kefte were a huge hit at the dinner table last night! I wouldn't change a thing! Everything from the crisp roasted potatoes to the flavorful lamb meatballs to the savory tahini sauce to the crunchy pine nut topping were perfection. This dish was incredible and perfectly seasoned with each and every bite. I served the potato and lamb dish with some lemony sauteed Swiss chard with garlic, which was a nice accompaniment.

I really loved the flavor of the tahini sauce it was perfectly salty and I think would be a great sauce for a number of other dishes as well. Pan-seared za'atar chicken thighs come to mind. Or even steamed veggies would be nice.

I roasted the potatoes on a large 9-by-13-inch baking sheet and seeing that they were sliced so thinly, mine only took 20 minutes to roast, not the suggested 40 minutes. And yes, I was able to get them in a single layer on my baking sheet so they were all tender yet crisp on the outside.

I thought blitzing the lamb mixture in the food processor was an interesting touch and made for a very tender, smooth meatball texture. The combo of allspice, cinnamon, garlic, and onion in the kefte was super tasty.

Overall we really enjoyed this unique dish. It will be made again-and-again, I guarantee it!

This is a very good lamb dish. We really enjoyed the layering of the potatoes, meat, and sauce with a nice crunch of pine nuts to finish.

I made the meatballs and sauce the day before and each required about 10 minutes time. I used fingerling potatoes and sliced them on the long side. This will definitely be an added to our rotation.

I'm a meatball aficionado and he's a sucker for lamb, but the appeal of this recipe goes beyond the obvious. Roasting sliced potatoes and then topping them with meatballs and finishing everything in the oven lets you coast to the finish and creates the ideal pace for dinner prep.

The dish I chose, an 8-by-12-inch Moroccan-printed earthenware, didn’t allow the potatoes to fit in a single layer, nor did it allow the meatballs much elbow room, but the juices from the roasting meatballs basted the layers of potatoes and brought the elements together nicely. Since I used thin-skinned yellow potatoes, I chose to keep the skins on, and they became tender and held their shape well.

I'd never used the food processor to re-grind meat for meatballs, and found that it did break down the onion further and made for a more finely textured product. The meatball seasoning here is medium-spicy with the flavor of allspice pleasantly prominent.

I had to add much more tahini and hold way back on the water to get the consistency of runny honey.

The finished dish served us 2 for dinner with a salad the first night and then into the fridge the leftovers went. They were reheated in 2 packed lunches and the meatball spices were mellower, and of course the texture was tighter after microwaving. I'll make this dish again!

I served it with a leafy green salad with oranges and grapefruits with extra pine nuts scattered on top.

HUNGRY FOR MORE?

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Comments

I made this tonight. I only had a pound of ground lamb which was just fine for the two of us. But I did adjust the spices and use the full amount of potatoes. By the way, I didn’t have enough Yukon gold so I mixed it with a sweet potato. Actually, I liked the sweet potatoes better. They carmelized a little. I thought this was too much work for the payoff though. I probably won’t make it again even though I liked it.

Alene, we completely respect that each recipe isn’t for everyone. Glad it turned out well enough for you to really like it, though, and we always love when someone tweaks a recipe to suit their preferences or their pantry.


What to Serve with Lamb Meatballs

Along with the tahini sauce, I love to serve these with:

  • olives
  • chopped spinach
  • sliced cucumbers
  • sliced tomatoes
  • fresh mint
  • toasted pine nuts
  • lemon wedges

Just combine a little of everything on a plate with the meatballs and drizzle the tahini sauce on top. Enjoy!


Vegetarian Walnut Meatballs with Garlic Tahini Sauce

These vegetarian meatballs get a triple dose of good fats from luscious walnuts, extra virgin olive oil, and creamy tahini. Serve as an appetizer, entree, or sandwich.

Thanks to California Walnuts for sponsoring this post.

February is one of my favorite months. It&rsquos all about love and a time when all eyes and ears turn to heart health. This recipe fits right in. These versatile vegetarian walnut meatballs are packed with three of my favorite things &ndash good fats, fiber, and protein!

I&rsquom excited to represent #TeamGoodFat to share this easy recipe. No matter what you&rsquove heard, fat is not a bad word. When talking about walnuts, it&rsquos actually a good thing. Walnuts are the only tree nut to provide a rich source of plant-based omega-3 ALA. And recent research suggests walnuts are a good choice for the heart. But consistency is key. In one study, eating walnuts one or more times a week was linked to a lower risk of heart disease. Enjoy them as a snack or in everyday recipes for crunch and a dose of good fats!

This recipe was inspired by a &ldquoNo-Meatball&rdquo I enjoyed at Little Goat Diner in Chicago. The ingredient list is a little longer than my usual but it comes together quickly in the food processor. Plus, you can make it ahead &ndash keep the meatballs in the fridge overnight or freeze to cook later.

Walnuts provide a meaty texture and just enough crunch in these vegetarian meatballs. The garlic, onion, and smoked paprika add incredible flavor and the chickpeas help everything combine with ease. The meatballs get another dose of healthy fats from a creamy honey garlic tahini sauce to bring it all together.

Once the meatballs are rolled, you can refrigerate them for 30 minutes to overnight. And once ready to cook, you can pop them into the oven or get a little more browning and crunch by pan searing on the stovetop. I&rsquove shared both options in the recipe below.

[clickToTweet tweet=&rdquoad: Walnut No-Meatballs with Garlic Tahini Sauce #TeamGoodFat @CaWalnuts&rdquo quote=&rdquoad: Walnut No-Meatballs with Garlic Tahini Sauce #TeamGoodFat&rdquo]

These vegetarian walnut meatballs make a delicious appetizer or you can add them to a green salad for an entree. Though I prefer them warm, these no-meatballs can also be served at room temperature making them perfect for lunch.

So, here&rsquos the recipe. Be sure to tag me on Instagram (@marisamoore) when you make this recipe and show me how you use it!


Meatballs with Tahini Sauce - Recipes

I came across this recipe on the blog Cooking Up The Pantry (Ros in Western Australia) where she said “I can remember joking as a child that my Mum had one hundred and one ways of cooking mince but this certainly wasn’t one of them!“. I’ve always said there are so many ways to use mince but I have never cooked Middle Eastern Meatballs before so as soon as I saw the recipe, I knew I wanted to try them as I love new flavours and ways of cooking. Yoghurt and tahini – what a lovely mixture.

INGREDIENTS:

1 onion, peeled and quartered
3 garlic cloves
70g dates
80g breadcrumbs (gluten-free if necessary)
100g pistachio kernals
5 teaspoons ground cumin
6 teaspoons ground coriander
½ teaspoon chilli powder
50g fresh coriander, leaves and stalks
Salt and pepper
1 egg, beaten
600g minced beef

SAUCE:
350g Greek yoghurt
90g tahini
1 garlic clove, crushed
Zest of 1 lemon
150mls water
Salt and pepper

Using a food processor, blend the onion and garlic.

Add the dates, breadcrumbs, pistachios, cumin, ground coriander, fresh coriander salt and pepper.

Pulse until the nuts are finely chopped.

Paste before adding the mince and egg

Tip this paste into a bowl add the egg and minced beef and using your hands, mix really well.

At this stage you can leave the meat in the fridge for 4 to 12 hours to develop its flavour, or carry on as below.

Heat a large non stick fry pan over a medium to high heat. You can add a little oil if you want.

Form the meat into small meatballs – around 40.

Cook the meatballs in batches, just to seal the outside. Place the sealed meatballs in an ovenproof dish and continue to cook the remaining balls.

Once all the meatballs are sealed, spread them evenly in your ovenproof dish.

In a jug, combine the yoghurt, tahini, garlic, lemon zest, water, salt and pepper and pour over the meatballs.

Place in the preheated oven and bake for 20 to 25 minutes until they are just cooked through and the sauce has thickened.

Serve with Lebanese flatbreads or a gluten-free pitta bread and salad. Alternatively, roll them up in lettuce leaves and eat using your hands.

Middle Eastern Meatballs with Yoghurt & Tahini Sauce

These meatballs can be frozen, in their sauce, before cooking in the oven.

The flavour of these meatballs was divine. Slightly sweet, yet a little spicy and so very moist. We decided to eat our meatballs rolled in lettuce leaves.


Meatballs with Tahini Sauce - Recipes

Savory, spicy lamb meatball are a perfect “small plate.”

Recipe courtesy of Chef Frances Wilson

Ingredients:

  • 1 pound ground lamb
  • 1 medium onion, finely chopped
  • 2 Tbsp. flat leaf parsley, finely chopped
  • 2 cloves garlic, crushed
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • 1 tsp. lemon zest
  • 1 large egg
  • ¼ cup toasted pine nuts
  • salt and freshly ground black pepper
  • 6 Tbsp. Tahini
  • 3 Tbsp. extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic crushed
  • ¼ tsp. salt & pepper

Place the lamb, onions, parsley, garlic, allspice, cinnamon, egg, lemon zest, pine nuts, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Mix with your hands, then roll into 20 balls. (Divide the meat up ahead of time so they are even in size). If you use damp hands the meat will not stick.

Preheat the broiler and arrange the rack about 6” from the heat.

Transfer the meatballs to a foil-lined baking sheet. Broil the meatballs until cooked through and lightly browned, about 8-10 minutes.

Whisk all the ingredients together in a small bowl. Serve at room temperature. (The sauce will keep for up to 3 days in the fridge.)

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.


A collection of our favorite Green Tahini recipes.

Israeli Salad with Green Tahini

Prep time: 10 minutes
Serves: 4
Ingredients:

  • 2 large tomatoes
  • 1 English cucumber
  • 1 small purple onion
  • 2 lemons
  • ¼ tsp pepper
  • ½ tsp salt
  • 2 tbsp olive oil
  • Green Tahini – as much as you want!

Directions
1. Cut all vegetables in very small cubes.
2. Add salt, pepper, lemon and olive oil to taste.
3. Mix up salad with all ingredients.
4. Dress salad with Green Tahini.

Meatballs with Green Tahini

Meat Marinade and Rice Sauce

Prep time: 50 (20 min prep, 30 min in fridge)
Serves: 4
Ingredients:

  • 1 lbs ground meat
  • 1 medium onion – diced
  • 1 egg
  • 1 bundle of parsley – chopped
  • Salt and pepper to taste
  • Vegetable oil

Directions
1. Mix the meat, onions, eggs, parsley in a bowl.
2. Generously add salt and pepper.
3. Cover the bowl with plastic wrap, and store in the fridge for ½ hour.
4. Separate and handroll the mix into small meatballs.
5. Fry meatballs in oil over low heat until they are brown on the outside.
6. Serve with Green Tahini.

Homemade Pita with Green Tahini

Prep time: 20 minutes
Serves: 10
Ingredients:

  • 1 cup of water
  • 2 cups of flour
  • Pinch of salt
  • Olive oil (for pan)
  • Green Tahini – as much as you want!

1. Put flour in a large bowl.

3. Add more or less flour and water to make the dough flexible and easy to separate, but not too gooey.

4. Separate dough into medium-size balls.

5. Using a rolling pin, roll each dough ball as thin and flat as possible.

6. Put some olive oil in a pan. After a few minutes, add each flattened dough piece to the pan, turning over on both sides until golden brown (less or more, as desired).


Chicken Shawarma Meatballs

Ingredients

  • 2 lbs Ground chicken
  • 1 cup Plain bread crumbs
  • 1/4 cup Milk optional
  • 2 Eggs
  • 4 Garlic cloves, minced
  • 1/2 onion Grated, juices squeezed out with kitchen towel
  • 2 tsp Cumin
  • 1 tsp Tumeric
  • 1 tsp Cinnamon
  • 2 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 Red onion, cut into 1/2" pieces
  • 1 Red bell pepper, thinly sliced
  • 3 tbsp Olive oil
  • Parsley
  • Hummus, for serving
  • Tzatziki, for serving
  • Tahini sauce, for serving
  • Pita, for serving
  • Cucumbers, for serving

Method

  1. Preheat oven to 400°F.
  2. In a large bowl combine ground chicken, eggs, bread crumbs, milk garlic, grated onions, salt, turmeric, cinnamon, cumin, paprika, garlic, and onion powder until fully mixed.
  3. Using your hands form meatballs the size of golf balls, about 2 tablespoons each, and arrange on an oiled rimmed baking sheet pan.
  4. Arrange the onion and bell peppers on the sheet pan in between the meatballs and brush the meatballs and veggies with olive oil.
  5. Bake for 20 minutes. When finished top with fresh parsley.

Freezer Instructions: Meatballs can be frozen raw or cooked. Simply spread raw or cooked meatballs on a parchment lined baking sheet and place in freezer for an hour. Transfer frozen meatballs to a freezer bag. Remove air before sealing and store flat in freezer for up to 3 months.

When Ready to Bake From Frozen:

From frozen (either raw or cooked): Run frozen bag under warm water just long enough to break up meatballs.

Preheat oven to 400°F. Spray a baking sheet with oil or use parchment paper. Arrange meatballs on a baking sheet and bake for 20 minutes.

Note: cook time for raw and pre cooked meatballs are the same, however, precooked meatballs will have a deeper golden outside.


Watch the video: Τα αφράτα μπιφτέκια της Αργυρώς Μπαρμπαρίγου (December 2021).