Baked Beef Meatballs with Green Tahini Dip
Small baked meatballs make a great party snack or light meal. Using extra-lean minced beef provides high-quality protein and iron without unnecessary saturated fat. Baking keeps them juicy, and serving with whole sesame tahini adds healthy fats and calcium.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 3 servings
- 300 g extra-lean minced beef
- 0.5 medium onion, finely grated and squeezed of liquid
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 1 garlic clove, minced
- Seasoning: A pinch of cumin, salt, and ground black pepper
- For the dip: 30g raw whole sesame tahini (2 tbsp), lemon juice, finely chopped parsley, and cold water to dilute
Preparation Steps
- 1
Preheat the oven to 200°C and line a baking sheet with parchment paper.
- 2
In a bowl, combine the minced beef, grated onion, parsley, garlic, and seasonings. Knead the mixture for about a minute to create a cohesive paste that won't break apart.
- 3
Roll the mixture into small meatballs (approx. 12 total) and arrange on the baking sheet. Bake for 12-15 minutes until fully cooked and lightly browned.
- 4
Prepare the tahini: Whisk the raw tahini with lemon juice, chopped parsley, and cold water added gradually until you reach the desired consistency. Serve the warm meatballs alongside the dip.