Zataar meatballs

Ingredients

• 1 lb ground turkey, beef, chicken or lamb
• 1 teaspoon salt
• 1 tablespoon zaatar spice
• 1 teaspoon sumac
• 0.5 teaspoon turmeric
• 0.33 cup onion, very finely chopped
• 3 garlic cloves, finely minced
• 0.375 cup chopped herbs (mint, dill, Italian parsley or cilantro)
• 0.5 teaspoon aleppo or chili flakes
• 1.5 tablespoon sesame seeds or zaatar to coat
• 1.5 tablespoon olive oil

• 0.5 cup water
• 2 tablespoon lemon juice
• 3 tablespoon olive oil
• 2 garlic cloves
• 0.75 cup fresh herbs (cilantro, Italian parsley, dill or basil)
• 2.5 jalapeno slices
• 0.75 teaspoon salt

Instructions

1. Make the meatballs: Place ground meat, salt and spices in a bowl and mix and toss with a fork to distribute evenly.
2. Add onion, garlic, herbs and chili flakes, mixing again with a fork.
3. With wet hands, knead the mixture a couple of times adding olive oil if needed.
4. Divide into 4 balls, then form into 12 meatballs with wet hands (3 meatballs per ball).
5. Optional: Coat the meatballs in sesame seeds by rolling them or sprinkle lightly with zaatar.
6. Heat a large skillet with 1-2 tablespoon olive oil over medium-low heat, add the meatballs turning as each side gets golden.
7. Lower heat to low to continue cooking all the way through or cook through in a 350F oven.
8. While the meatballs are cooking make the Green Tahini Sauce: Place all the ingredients (except the tahini paste) in a blender or food processor and blend until combined but not overly smooth.
9. Add tahini paste.
10. Blend until creamy.
11. Taste, and adjust salt, acid and heat.
12. If you want a looser sauce, add a little more water until the desired consistency.
13. Serve the meatballs over the Green Tahini Sauce with a side salad.