Beef and lamb meatballs baked in tahini from Ottolenghi - The Cookbook (page 109) by Yotam Ottolenghi and Sami Tamimi

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

Accompaniments: Kosheri

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

  • foodgloriousfood on April 05, 2022

    We really enjoyed this and the sauce. I actually doubled the sauce and was glad I did. I add 50% more of all the spices to the meat to give it more flavor. I don't find the tahini sauce too vinegary or too sweet. I use white wine vinegar per the recipe, and my vinegar is quite mellow (Napa Valley Naturals Organic White Wine Vinegar) Vinegars vary a lot and some are very sweet so maybe that is where the overly sweet flavor is coming from that some reviewers mention.

  • rmardel on July 23, 2020

    This is one of those recipes for which the idea appealed to me more than my initial experience of the dish itself. It has since become a staple but I have adapted it to suit my own taste. Initially I found the meatballs too sweet, and oddly bland. That has been solved by using pimenton de la vera to replace the allspice, and keeping the cinnamon the same. I also use my own basic house tahina sauce, which is basically Michael Solomonov’s version from Zahav. This combination has worked consistently and these meatballs now always disappear rapidly.

  • Alicia.Brown on July 18, 2013

    This was very disappointing - too sweet and nauseating. The tahini sauce was not great - too much vinegar. Maybe it was the quality of my tahini. All the other Ottolenghi recipies I've tried have been fantastic, but this was actually inedible according to my palate. Sorry. Even my husband couldn't finish it.

  • wester on February 27, 2013

    I wasn't wild about these. I thought the vinegar in the sauce was a bit overpowering.

  • thesurgeonsmate on February 26, 2013

    As suggested by the title, the recipe does include beef mince too! However, no harm done making them 100% lamb, I found it an easy method for creating good meatballs.

  • amraub on May 16, 2012

    Quick and easy, so it's perfect for a weeknight dinner, but plenty of flavour and good enough for company. Served with roasted asparagus. The extra sauce worked very well with the asparagus.

  • ComeUndone on July 06, 2010

    Great make ahead dish. I flash freeze the meatballs and finish them in the oven with the tahini sauce just before serving.

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