Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Sauce:
- 1 cup (150 gm) light tahini paste
- 3 tablespoons freshly squeezed lemon juice
- 1 medium clove of garlic, crushed
- 1 teaspoon salt
- 1 or 2 tablespoons of water
Meatballs:
- 2 lbs (900 gm) of minced lamb
- 1 small onion, chopped into small pieces
- 2 garlic cloves, crushed
- 1 large red hot pepper, peeled and cut into small pieces
- 2/3 cup (50 g) toasted pine nuts, chopped into large chunks
- 1 1/2 tablespoons (30 g) Aleppo pepper or 3/4 teaspoon paprika
- 1 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon salt
- 1 1/2 tablespoons (30 g) of parsley, chopped
- 4 tablespoons butter
Topping:
- 1/3 cup pine nuts, chopped into large chunks
- 1 1/2 tablespoons (30 g) of parsley, chopped
- 2 teaspoons Aleppo pepper or 3/4 teaspoon paprika
Instructions:
Meatballs:
- Place all the meatball ingredients in a bowl and mix well with your hands.
- Shape the mixture into 1 1/2 inch (4cm) long finger-width logs.
- Place the meatballs on a plate, cover with plastic wrap or waxed paper, and refrigerate until it is time to cook them, for up to a day.
Sauce:
In a medium bowl, whisk together the tahini paste, lemon juice, garlic, and teaspoon of salt, and add one or two tablespoons of water as needed.
Cook on stove top:
- Heat half of the butter in a large skillet over high heat. Add meatballs and cook until they brown on at least two sides.
- Turn heat to medium high, spoon the tahini sauce over the meatballs until it covers the base of the skillet and heat until cooked through, avoid boiling.
- Melt the remaining butter in a small saucepan and let it brown slightly, taking care not to burn it. Spread the browned butter over the meatballs.
- Top with pine nuts, parsley, and paprika, and serve.
Inspired by the recipe at https://www.fatafeat.com/recipe/10421/%D9%83%D9%81%D8%AA%D8%A9-%D8%A8%D8%A7%D9%84%D8%B7%D8%AD%D9%8A%D9%86%D8%A9