Meatballs in Tahini Sauce

Ground meat is a very versatile and cheap ingredient which offers you so many ways to prepare meatballs.

Perhaps meatballs are not one of the cutest dish to serve, but this preparation looks really gorgeous and it’s so good!

What makes this recipe so special is are not only the added potatoes and tomatoes, the lemony tahini sauce is super delicious and irresistible!

A great dish to be served with pita bread and to be shared with your friends!

• Time: 50 min
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

Meatballs

• 300 g ground beef or lamb (best if mixed)
• 1 onion
• 1/2 red pepper, chopped or finely diced (optional)
• 4 tablespoons parsley, chopped
• 1 egg, lightly beaten
• 1 tablespoon flour
• 1 garlic clove, pressed
• 1/4 teaspoon nutmeg powder
• 1/4 teaspoon cinnamon powder
• 1 pinch allspice powder
• 1 pinch cardamom ground
• 1 pinch cloves powder
• Salt, pepper and cayenne pepper to taste

Tahini sauce and veggies

• 200 g tomatoes, sliced
• 200 g potatoes, peeled sliced
• 1 tablespoon olive oil
• 1/2 cup of tahini
• 1/2 lemon, juice
• 1 teaspoon lemon zest, grated
• 3/4 cup water
• Salt, pepper and ground cumin to taste
• Sesame seed to sprinkle (optional)

Procedure

1. Fry the potatoes with some olive oils in a non-sticky skillet until they begin to brown
2. In the meantime combine in a big bowls all the ingredients for the meatballs. Work well with your hands (or with a food processor) to combine.
3. Shape the meatballs (diameter of about 4 cm), and arrange them in a baking dish.
4. Arrange the tomatoes and around the meatballs and the prepared potatoes
5. In a small bowl combine tahini, lemon juice, water, lemon juice and spices. To dissolve the tahini it’s easier if you microwave the mixture for 30-40 seconds. This will also make the sauce thicker.
6. Pour the tahini sauce over the meatballs, tomatoes and potatoes. Sprinkle with sesame seeds.
7. Bake for around 30-45 minutes or until the meatballs and potatoes are well done and it begins to brown.

Ww 22 smart points per portion (calculated as 3 portions in total)

 

 

 

 

 

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Ouzo Meatballs

A few days ago I prepared these meatballs for a family party ant our friends asked us if we have this recipe in the blog. I posted this recipe many years ago on another side but as I know the ingredients and the steps I did not check the recipe anymore and I postponed this post again and again.

Finally I’m here with the recipe to it accessible from my blog.

This version with Greek spices can be used as appetizer, as “Hamburger” or served in tomato sauce. The fresh herbs (mint and dill) and the Ouzo are the secret ingredients and the magical touched this dish.

• Servings: 4-6
• Time: 40mins
• Difficulty: easy
• Print

Autor: https://artandkitchen.wordpress.com/

You need:

• 2 tablespoons olive oil
• 1 onion (medium, finely chopped)
• 500 g ground meat (better beef of beef-lamb mix)
• 3 tablespoons bread (crumbs), this quantity can be increased to 1/2 cup, but in this case you will need to add more wine/milk
• 1 egg
• 1 tablespoon flour
• 1 tablespoon dill (fresh or frozen, chopped)
• 1 tablespoon mint (fresh or frozen, chopped)
• 1 tablespoon parsley (fresh, or frozen, chopped)
• 1 teaspoon dry oregano, optional
• 2 tablespoons ouzo (or any aniseed spirit or about 1/4 teaspoon anise seed ground)
• 1 teaspoon pepper or to taste
• 1 teaspoon salt or to taste
• 1/3 cup wine, white or 1/3 cup milk

Procedure

1. Fry onions in olive oil until golden.
2. Mix fried onion and all other ingredients together. For this step I use a food processor provided of a spiral dough hook.
3. Grease a baking mold with olive oil.
4. Grease your hands and shape small balls of about 2-5 cm.
5. Bake at 230-250°C Minutes or until lightly browned und through, the cooking time depend on the size.
6. Serve warm or cold.

Serving suggestions:

• My favorite version of serving this specialty are formed as small balls (about 2 cm) and served with my mint and dill yogurt sauce.
• In tomato sauce: After cooking or just before finishing you can add to the mold the content of 1 tin canned tomatoes, fried onion, parsley, salt and pepper. Bake until boiling and serve.

Meatstars or Meatballs with Asian Flavor

Today I prepared with great success these meatballs. The basic recipe is one of my standard, but the big change was the shape and the addition of the orange sauce. A real perfect combination!

You can serve this with rice or you can prepare mini stars and serve this as starter.

You need

For the meatstars/meatballs:

• 500 g ground meat (I used beef)
• 4 tablespoons fried onions, ready to use
• 2 tablespoons  fresh ginger, grated
• 1 teaspoon coriander ground
• 3 tablespoons bread ( crumbs)
• 1 tablespoon flour
• 1 eggs
• 2 tablespoons soya sauce
• 1/2 teaspoon roasted sesame oil
• 1/4 teaspoon chili flakes
• 1 tablespoon fresh coriander chopped, optional
• 1/2   teaspoon pepper
• 1/2 teapsoon salt, taste
• 1/3 cup wine, white or 1/3 cup milk

For the sauce:

• 1 tablespoon vegetal oil
• 1 very big sweet onion, sliced
• 2 orange zest, only orange part and thinly sliced
• 1/2 tablespoon flour
• 1/2 cup water
• 1 cup fresh orange juice
• 2 tablespoon soya sauce, or to taste
• 2 tablespoons dry sherry
• Chili flakes to taste

Directions

1. Combine well all the ingredients for the meatballs in a bowl.
2. With wet hands take a meat portion of the size of about one egg and form a ball.
3. I you like to make the stars, take a star shaped cookies cutter of about 2 inches diameter and press the meat-mix inside, taking care to fill the corners. Remove with caution and place on a parchment paper on a baking sheet. Repeat.
4. For the sauce slice the onion, peel the orange with the vegetable peeler and press the juice.
5. On maximum heat the oil in a large frying pan and fry the onions for 2-3 minutes until borders begin to turn brown
6. Preheat the oven to 500°F /250°C.
7. Add orange zest and flour, reduce the heat to minimum heat.
8. Add water, juice, soya sauce and chili flakes.
9. Let simmer.
10. In the meantime place the meatballs in the oven. They will take about 10-15 minutes.
11.  Just before the meatballs are ready (the borders begin to turn brown) adjust sauce adding more soya sauce, add sherry and more water or orange juice if necessary.
12. Serve meatballs with sauce, top with some pepper flakes if you like and garnish with salads.