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

  • ground allspice
  • minced beef
  • ground cinnamon
  • lemons
  • parsley
  • tahini
  • white wine vinegar
  • minced lamb
  • stale bread

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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

  • 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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