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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
Cook Time 35 minutes

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.