Add ground meat, salt, and spices to a large bowl and smash with a fork to distribute evenly. Add onion, garlic, herbs, and chile flakes, mixing again with wet hands. Knead the mixture a couple of times. Divide into 4 balls, then form 3 meatballs from each of the larger balls. Place sesame seeds in a shallow dish; coat the meatballs by rolling them in the sesame seeds.

Heat a large skillet with 1–2 tablespoons of olive oil over medium-low heat; add the meatballs, turning as each side turns golden; reduce heat to low to continue cooking all the way through. Lamb is fully cooked when it reaches 145°F for medium rare (or 160°F for medium).

While the meatballs are cooking, make the tahini sauce. Place all the ingredients (except the tahini paste) in a blender or food processor and blend until combined but not overly smooth. Add tahini paste and blend until creamy. Taste, adding more salt if desired. Store in the refrigerator in an airtight container for up to 3 days.

Serve the meatballs with the green sesame sauce as an appetizer, or pair with side salad and pita bread as a meal.