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This fun, Mediterranean twist on meatballs makes for a fantastic appetizer! The sesame seeds provide delicious flavor — as well as awesome textural contrast. Yields about 8 appetizer servings
1 and 1/2 pounds (3/4 kilogram) ground beef
2 tablespoons dried minced onions
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Pereg Cumin
1 teaspoon coriander
pinch cayenne pepper
1 egg
2 tablespoons Gefen Bread Crumbs
2/3–3/4 cup mixed black and white sesame seeds, for coating
3/4 cup Haddar Baracke Tahini
3/4 cup water
juice of 1/2 lemon (or use about 1 and 1/2 tablespoons Tuscanini Lemon Juice)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 teaspoon kosher salt
fresh parsley, for garnish
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large bowl, combine all meatball ingredients, except sesame seeds, until just combined. (Do not overmix.)
Form mixture into meatballs, about one inch (three centimeters) in diameter. Roll each meatball in sesame seeds, coating it completely, then place on a Gefen Parchment-lined baking sheet. Bake meatballs for about 10 minutes, until cooked through.
Whisk all ingredients together in a medium bowl until combined.
Add additional water, if desired, to reach preferred consistency.
Serve meatballs with tahini sauce, and garnish with fresh parsley.
Styling and Photography by Miriam Pascal
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