Turkey Lamb Minty Tahini Meatballs

I love Molly Baz’s Cook This Book. Everything I’ve made is delicious. I tweaked this a bit to (a) make more and (b) make it a little healthier (hence the half turkey), and it turned out great! Adapted from Molly Baz, Cook This Book, Minty Lamb Meatballs.

Makes 24 meatballs

Here’s what you need:

2 eggs

1 1/3 cups fine breadcrumbs or panko (I had whole wheat bread crumbs)

4 tablespoons tahini or Japanese sesame paste (neri goma)

3 teaspoons ground cumin

2.5 teaspoons salt

2 tablespoons olive oil

4 cloves garlic

1 cup chopped mint leaves

1 pound ground lamb

1 pound ground turkey

Here’s what you do:

1. Preheat the oven to 400 degrees.

2. In a large bowl, lightly beat the eggs. Stir in the bread crumbs, tahini, cumin, salt, and olive oil, and combine.

3. Grate or crush the garlic into the bread crumb mixture.

4. Stir in half of the mint into the bread crumb mixture, then add one pound of meat and gently combine. Add the rest of the mint and meat, and mix (with a spoon or hands) until fully mixed (but don’t overmix).

5. Spray a baking sheet with cooking spray. Roll the meat into 24 balls. Bake for approximately 15-20 minutes. Flip the meatballs, and bake another 10-20 minutes, until cooked through fully.


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