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lemon meatballs with tahini sauce

October 2, 2019

These meatballs are packed with middle Eastern flavor. Definitely not your everyday boring meatballs! Thanks to Shabnam of Cooking and Cooking for this recipe – click to check out her photos!

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MEATBALLS:

650 g extra lean ground beef
1/3 cup plain dry bread crumbs
1 medium onion, grated
3 garlic cloves, minced
vegetable oil
1 egg
1 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
zest of 1 lemon
1/2 cup coarsely chopped walnuts
3/4 teaspoon ground cinnamon
1 1/4 teaspoons ground cardamom
3/4 teaspoon turmeric powder
salt and pepper to taste

TAHINI SAUCE:
1/2 cup tahini
4 tablespoons lemon juice (or more depends on your taste)
salt
enough water to thin the mixture

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mix the meatballs, pan-fry, and bake at 350 until done.

separately, mix ingredients for tahini sauce. don’t cook it! just combine and eat!

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recipe by cooking and cooking

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I made a ton of alterations – no cilantro, no basil, pistachios instead of walnuts – and they were still good. Lately, I have been trying lots of vegan and vegetarian meatballs, like vegetarian buffalo “meatballs”, meatless wild rice and mushroom “meatballs”, and the disappointing polpette (Italian vegetarian “meatballs”). I have found that meatballs do stay together a bit better and are easier to cook all the way through. Usually, with meat, I like it medium rare. However, if your ground meat isn’t so fresh and the idea of a rare burger seems sketchy, pan-frying some meatballs is a great choice. (They came out well-done. Oops. Oh, well. Check ’em often.)

The tahini sauce is great. Not the sauce I would normally think of to eat with meatballs. The texture of the meat was good. I liked the nuts in the meatballs – reminds me of the pine nuts in Lebanese sausage. The turmeric and cinnamon in these quantities are almost sweet. These would be outstanding with all the herbs in them, because it did seem like it was missing something, but I’d still definitely make them again. This recipe is a keeper!

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