Meatballs with Tahini and Tomatoes

First, make the meatballs. Place chopped beef in a large bowl. Add grated onion, eggs, parsley, garlic, all dried seasonings and bread crumbs. Mix meat gently until well-integrated. Do not over-mix. (Grated onion integrates better into meatballs than chopped onion. Be sure to use the juice that collects when grating.The extra liquid helps to keep meatballs soft.)

Form into meatballs, rolling between your palms and dampening your hands if the meat sticks. Flatten meatballs with the back of a tablespoon to facilitate more even cooking.

Heat oil to medium/high in a large cast iron or nonstick pan.

Fry meatballs 3-4 minutes or until lightly browned. Turn and brown the second side. Do not crowd meatballs in the pan. Fry in 2-3 batches as needed. Remove meatballs to a paper towel-lined plate.

Next, make the tahini sauce. Whisk all ingredients together in a large bowl until well blended. The texture should be very loose, almost watery.

Next, preheat the broiler.

In an ovenproof casserole pour 1 cup blended tahini into the bottom of the pan (or pans) and nestle meatballs into pans. Meatballs should be in one layer. Pour remaining tahini over the meatballs.

Place chopped tomatoes on top of meatballs and scatter into the tahini. Place under the broiler for 3-4 minutes until tomatoes begin to sizzle.

Serve meatballs directly from the oven, sprinkled with remaining parsley and some lemon zest (if desired).