Kafta with Tahini
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1 small yellow onion, peeled and minced
- ¼ cup chopped fresh parsley
- 1 tbsp Lebanese 7-spice seasoning
- 1 tsp salt
For the Tahini Sauce
- 4 tbsp tahini
- ¼ cup water
For the Kafta
- 2 small onions, peeled and cut into strips
- 3 tbsp extra virgin olive oil, divided
- ¼ tsp salt
Instructions
- For the meatballs: in a large bowl, use your hands to mix together the meat, onions, parsley, spices, and salt. Shape the meat with your hands into 1-inch meatballs then set them aside.
- For the tahini sauce: in a small bowl, mix the tahini and water until they are well combined, and then set aside the sauce.
- For the kafta: in a cooking pot, heat 2 tablespoons of the olive oil over medium heat, then stir in the onion strips and salt. Cook the onions for 3 to 4 minutes, until the onions become tender. Add the remaining 1 tablespoon of olive oil to the pan, then stir the meatballs and onions together. Cook, stirring occasionally, for 12 to 15 minutes, until the meatballs reach a temperature of 165 degrees F on an instant-read thermometer inserted into the center of a meatball.
- Stir the tahini into the mixture to coat the meatballs and onions. When the sauce comes to a boil, remove the pan from the heat and serve the kafta.
Nutrition
Calories: 297kcalCarbohydrates: 9gProtein: 22gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 56mgSodium: 651mgPotassium: 482mgFiber: 2gSugar: 3gVitamin A: 262IUVitamin C: 9mgCalcium: 45mgIron: 3mg
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