Beef and lamb meatballs baked in tahini

Meatballs! Who doesn’t love them? Ok, except for you vegetarians out there 😉 This is a great recipe, really quick and relatively easy to make. It’s also a classic and can be found in may variations in Syria, Lebanon and Palestine. I am going to say in advance that the vinegar in the tahini sauce wasn’t my cup of tea, a bit too overpowering. Try it yourself or put less vinegar in the sauce if you think it’s too much for you. Apart from this small downside I really did like the dish 🙂

So, get started by making the tahini sauce, you will need:

150 ml of tahini paste
150 ml of water
70 ml of white wine vinegar
1 clove of finely chopped garlic
a pinch of salt

Put everything in a bowl and mix well until you have a thick, creamy sauce, add some extra water  if it’s too thick. Put this aside and start on the meatballs, for these you will need:

300 grams of ground beef
300 grams of ground lamb
35 grams of stale white bread without the crust
3 cloves of finely chopped garlic
35 grams of finely chopped flat parsley
1 teaspoon of salt
1 1/2 teaspoon of black pepper
2 1/2 teaspoon of pimento
1 1/2 teaspoon of cinnamon
1 (free range) egg

Firstly pre heat the oven to 200C and let the bread soak in some water for 2 to 3 minutes, when it’s time squeeze the extra water out and crumble it into a big bowl. Now add the rest of the ingredients and mix well until you have a giant meatball and start making smaller ones, they should be the size of golf balls and look a bit like this.

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They look great now but are going to look much better in about 2 minutes 😉

Pour plenty of oil in the pan but don’t let it get too hot, now fry the meatballs for about 2 minutes till they’re brown. Do this in portions or it will take too long and the meatballs will get dry. When they’re finished let them drain on some kitchen paper and transfer them to an oven dish. Now bake in the oven for 5 minutes without the sauce!!!
After the 5 minutes remove the dish and pour the sauce over the top of the meatballs. Now bake for another 10 minutes till the sauce is a golden brown colour and a little thicker.

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Garnish with some more parsley and grated lemon zest and serve with rice or kosheri.

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Again, sorry to say it wasn’t my cup of tea but you can’t win them all. Maybe your experience will be different, tell me in the comments.

8 down, 132 to go.

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