Beef and Lamb Meatballs baked in Tahini

Unusual, but great to eat!


White Bread- 70g
Minced Beef- 600g
Minced Lamb- 600g
Garlic Cloves- 6           
Parsley, finely chopped- 70g
Salt- 2 tsp
Ground All Spice- 5 tsp
Ground Cinnamon- 3tsp
Egg- 2
Tahini Paste- 300g
White Wine Vinegar-140ml
Garlic Cloves, crushed- 2


For the Tahini sauce, mix together the tahini paste, water, vinegar, garlic and a pinch of salt.Whisk until smooth, it may require a bit more water if it is too thick.

For the meatballs, soak the bread in some cold water for 2 mins until soft. 

Squeeze out most of the water and add to a bowl along with the beef, lamb, garlic, parsley, salt, spices and egg. Mix well by hand.

Shape the meat in to even sized balls, roughly the size of golf balls.

Fry the meatballs in batches until coloured on all sides. Drain any excess fat.

Arrange in a baking dish and cook for 5 mins, top with the tahini sauce and bake for another 10 mins.

Garnish liberally with chopped parsley and lemon zest. Serve.