Grilled beef + zucchini meatballs with tahini dressing from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 257) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shredded cabbage salad with feta + herbs; Sliced feta + cherry tomato salad; Greek yogurt with fried pistachios + lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on August 26, 2019

    These were good but I’m not sure they’ll go into the regular rotation. I baked them in the oven instead of grilling them, and that worked fine. Soom is my tahini of choice and with 1/2 cup boiling water, the sauce was way too watery and almost grainy. The meatballs had good depth of flavor, didn’t love the texture, probably simply personal preference.

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