Prep 20 min • Cook 30 minutes • Serves 4
INGREDIENTS
Meatballs
454g (1 lb) New Zealand Springvale Beef Ground Beef
1 small yellow onion, peeled and finely minced (or grated)
3 cloves garlic, peeled and minced
¼ cup panko or unseasoned breadcrumb
1 large egg, beaten
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
generous pinch each of ground allspice, sea salt and freshly ground black pepper
¼ cup water
2 tsp freshly squeezed lemon juice
1 tsp baking soda
Olive oil to sauté meatballs
Lemon Tahini Sauce
2/3 cup tahini
1 small lemon, juiced
Salt and freshly ground black pepper to taste
Garnish 1 tbsp toasted pine nuts (optional)
METHOD
In a medium bowl combine beef, onion, garlic, panko, egg, parsley, mint, cumin, allspice, salt, and pepper; in a separate small bowl stir together water, lemon juice and baking soda; pour over beef mixture and mix with a wooden spoon, or your hands to combine, cover and refrigerate for 2 hours or overnight
Remove beef mixture from refrigerator and form into 1” balls, preheat a large non-stick skillet with a drizzle of olive oil; add meatballs and cook over medium heat until all sides are browned and cooked through
To make sauce – whisk together tahini and lemon juice; season with salt and pepper to taste, add a drop of water if mixture is too thick
Pour onto meatballs in skillet, garnish with additional mint and parsley, sprinkle with pine nuts (optional) and serve
