Packed with Mediterranean spices that bring a herby brightness, this dish offers big flavours with minimal prep time – perfect for a easy weeknight dinner.
Recipe by Alex Everett, Ashdown Manna Cookery School.
Serves 2
INGREDIENTS
For the meatballs:
250g minced beef, chicken or lamb
1/2 teaspoon salt
1/2 tablespoon zaatar spice
1/2 teaspoon sumac
1/4 teaspoon turmeric
1/2 small onion, very finely chopped
1 garlic cloves, finely minced
10g chopped herbs (mint, dill, parsley or coriander)
1/4 teaspoon aleppo or chilli flakes (optional)
1 tablespoons sesame seeds or zaatar to coat (optional)
For the green tahini sauce:
90ml water
juice of 1 lemon
1.5 tablespoons olive oil
1 fat garlic clove
30g fresh herbs (mint, dill, parsley or coriander)
1/2 teaspoon salt
75g tahini paste, stirred
METHOD
Meatballs: Place mince, salt and spices in a bowl and mix and toss with a fork to distribute evenly. Add onion, garlic, herbs and chili flakes, mixing again with a fork.
With wet hands, knead the mixture a couple of times. Divide into 2 balls, then form into 6 meatballs with wet hands.
Optional: Coat the meatballs in sesame seeds by rolling them or sprinkle lightly with zaatar.
Heat a large frying pan with 1-2 tablespoons of oil over medium-low heat, add the meatballs turning as each side gets golden. Reduce heat to low to continue cooking all the way through.
Green Tahini Sauce: Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy.
Serve the meatballs over the Green Tahini Sauce.
