Israeli Meatballs with Tahini
These Israeli Meatballs (Kofta) are spicy and go so well with the nutty, tangy tahini sauce. They cook quickly so be sure to have the tahini and any side dishes ready before you start browning the meat.
- 1 lb beef
- 1 small onion, chopped
- 3 cloves garlic, diced
- 1 cup parsley, chopped
- 2 T cumin (or more, to taste)
- Chile Flakes (3 t or to taste)
- Sea Salt & Pepper (4 dashes, or to taste)
- olive oil
Tahini Sauce ingredients:
- 3 limes
- 1-2 garlic cloves, minced
- ¼ c tahini
- salt & pepper to taste
- up to ¼ cup water
Preheat oven to 425.
Put all the ingredients except the water in a bowl. Add cold water by the tablespoon and whisk until it’s the consistency you like. Taste & adjust seasonings.
Add all the ingredients to a large mixing bowl & use your clean hands to blend. Try not to overwork the meat- your goal is to fold in the onions & parsley.
Form the meat into 3” torpedo-like shapes. (i.e. not balls) Flatten slightly so there’ll be more surface area in contact with the skillet.
Heat oil in a large skillet and brown each side for 3 minutes. You’ll need to do this in 2 batches so there’s no overcrowding.
Once they’ve all been browned on both sides, put into the pre-heated oven for 2-3 minutes to finish cooking the insides.
Spread a layer of tahini on each plate. Place the meatballs atop the tahini. Sprinkle with extra parsley and serve with Cilantro Spinach.
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