BAKED MEATBALLS with Tahini Sauce

July 8th, 2021

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Meatballs are an often requested dinner in our house. Today I share a baked version that is quite revolutionary as there is no browning required on the stovetop. Simply mix, roll and bake. 

The meatballs are served with a creamy tahini sauce. Tahini is one of my favourite pantry ingredients and can add a creaminess that often comes from dairy products – something I limit in my cooking due to my sons dairy intolerance. As he has got older he can handle small quantities of dairy and is OK with butter, but I am always looking for ways to minimise it in our meals.

Not everyone is a fan of tahini (and I have included a variation below) as it has a slightly bitter taste. This can be minimised by sourcing fresh tahini. In my experience, tahini in a jar stored at room temperature can become rancid, giving it a more pronounced bitter taste. Also, ‘unhulled’ tahini is stronger in flavour, so I always go for ‘hulled’ tahini. Tahini can sometimes be found in the chilled section at the supermarket (and I always store it in the fridge at home) or source from a bulk food store that has a quick turnover. 

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The Food Show 2021 – Auckland

I am thrilled to be invited to present at The Food Show in Auckland on Thursday 29th July (2.45 – 3.30 pm). I will be preparing my signature sourdough crumpets and some tasty toppings. Plus sharing some tips and tricks to maintaining a healthy sourdough starter (the key to great bread). If you are in Auckland come and say hi.

Baked Meatballs with Tahini Sauce

These meatballs are mildly spiced with Persian-inspired flavours and served with a creamy tahini sauce. If you don’t have tahini on hand, serve without or top with crumbled feta. Baking the meatballs in the oven works a treat, with the key being a high heat and adding the tomato passata once the meatballs have sealed in the oven heat. 

Servings 4

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Ingredients

• 500 g premium beef or lamb mince
• 1 carrot, grated
• handful finely chopped coriander or parsley
• 1 egg, beaten
• ⅓ cup rolled oats - choose the smaller porridge oats
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• pinch of chilli flakes
• ½ tsp salt
• 1 tbsp extra virgin olive oil
• 400 g tomato passata or 400g can chopped tomatoes

Tahini Sauce

• 3 tbsp tahini
• juice of half a lemon
• about ⅓ cup water
• small clove of garlic, finely chopped (optional)
• 3 tbsp chopped parsley
• pinch of salt

Instructions

• Preheat the oven to 210C (fan 190C).
• In a mixing bowl combine the mince, carrot, herbs, egg, oats, spices and salt. Use your hands or a spoon to thoroughly combine. Check seasoning by making a small pattie and cooking it in a hot pan until brown on both sides. Taste, then adjust the mixture with extra salt if needed.
• Roll the meatball mixture into small walnut-sized balls. Arrange in an oven dish in a single layer with a little space between each - I used a 30cm cast iron frying pan.
• Drizzle the meatballs with olive oil and place the dish into the oven. Bake for 15 minutes until the meatballs are sealed - there will be some cooking liquid in the base of the pan at this stage. Pour over the passata or chopped tomatoes and return to the oven for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.
• While the meatballs are cooking make the tahini sauce. Combine the ingredients in a bowl and mix well, adding an extra splash of water if required to loosen. Check the taste, and adjust with extra lemon juice or salt if needed.
• Serve the hot meatballs with the tahini sauce on the side, accompanied by sautéed broccoli and cooked quinoa or rice to soak up the sauce.