Adapted from Sylvia Fountaine

Makes 12–15 meatballs and 1 1/2 cups sauce
Level: Easy | Prep time: 15 minutes; Cook time: 20 minutes; Total time: 35 minutes

These meatballs pack a flavor punch and pair perfectly with a creamy herbaceous sesame sauce. Za’atar seasoning is the star of this recipe, with a blend of its namesake herb, dried oregano, thyme, marjoram, sumac, and toasted sesame seeds. Meatballs are great for entertaining because they can be made ahead of time and warmed in the oven before serving. Use whatever kind of ground meat you like, but lamb is earthy and works well with the sesame sauce.

Print Recipe

Za’atar Meatballs with Green Sesame Sauce

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

Meatballs

  • 1 pound ground lamb (we use Talus Wind Ranch Heritage Meats)
  • 1 teaspoon salt
  • 1 tablespoon za’atar spice (we use New York Shuk)
  • 1 teaspoon sumac
  • 1/2 teaspoon turmeric
  • 1/3 cup onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup chopped herbs (mint, dill, parsley, or a mix)
  • 1/2 teaspoon chile flakes
  • 2 –3 tablespoons sesame seeds

Green Tahini Sauce

  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 3/4 cup fresh herbs (cilantro, mint, dill, parsley, or a mix)
  • 1 small jalapeño (optional)
  • 1/2 teaspoon salt
  • 1/2 cup tahini paste

Instructions

  • 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.

Notes

*Sourcing note: La Montañita Co-op carries Talus Wind Ranch Heritage Meat at all their locations.

Edible Ingredient is sponsored by La Montañita Co-op.