Lamb and Beef meatballs with tahini and garlic…

Ingredients

Meatballs
▶ 35 g stale white bread (we luckily had a bag of breadcrumbs available. As you do.)
▶ 400 g minced beef
▶ 350 g lamb
▶ 7 cloves of garlic
▶ 35 g of flat leaf parsley
▶ good pinch of salt
▶ pinch black pepper
▶ 1 free range egg
▶ light olive oil for frying
▶ 1 tbsp chopped flat leaf parsley to garnish
▶ grated zest of 1/2 lemon to garnish
▶ 2 tsp coriander seeds
▶ 2 tsp cinnamon

The Tahini Sauce
▶ 150 ml tahini paste
▶ 150 ml of water
▶ 70 ml white wine vinegar
▶ 1 garlic clove crushed
▶ pinch of salt

Method

1. First things first, the tahini sauce. Splat your garlic clove with the side of your knife and then finely chop. Sprinkle crunchy salt on top and then make the garlic into a paste by working the salt into it.

2. Now add the tahini, water, vinegar, garlic and a pinch of salt into a bowl. Get yer whisk out and whisk the mixture until smooth. It should be kind of creamy.

3. Next up the meatballs themselves… Get the oven running at 200° and while it’s heating up, soak the bread in water for a few minutes. Remove the bread, squeeze out most of the water and add to a large bowl. Now get the rest of your ingredients and add to the bowl and mix well with your hands. It’s more of a fold than a mix as you want the meat to not become too mushy.

4. Make the mix in to small golf ball sized balls and set aside for shallow frying. Use the light oil and brown the meatballs on a quite high heat. About 2 minutes should do it. Even though they’re not cooked all the way through we couldn’t resist trying one…  Once done set aside on kitchen roll to absorb any juices and oil. Arrange the meatballs on a baking tray and put in the oven for 5 minutes, add the tahini sauce evenly over all the meatballs and put back into the oven for another 10 minutes.

5. That’s it we’re done. Really easy to make, amazingly tasty and with the rest of the meal was greater than the sum of its parts.

Bon Appetit !

• Tweet
• Facebook
• Google+
• Linkedin
• Pinterest