Meatballs in Tahini Sauce – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, parsley, egg, gluten-free breadcrumbs, cumin, salt and black pepper until evenly combined.
2. 2
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 3
   Heat the oil in a pan and brown the meatballs 3–4 minutes per side.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 4
   Mix the tahini, lemon juice and garlic and season with salt.
3. 5
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
4. 6
   Combine the meatballs and the sauce in the pot. Turn down the heat, cover and simmer 10 minutes, until the meatballs are cooked and the sauce thickens.

   ⚙ SimmeringStovePotLid

   💡Drop the meatballs into boiling sauce and don't stir at first: that way they firm up and keep their shape.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.