Herbed Beef Meatballs with Creamy Tahini Sauce
These Herbed Beef Meatballs with Creamy Tahini Sauce are protein-packed, low-carb, and deeply satisfying. With fresh herbs, warming spices, and a rich sesame-tahini drizzle, they’re festive enough for celebrations and holidays yet simple enough for weeknight dinners. Grounding, digestion-friendly, and perfect for supporting ketosis and metabolic clarity.
Why this recipe is good for us:
Beef
Metabolically: Provides protein and saturated fat to stabilize blood sugar and preserve lean muscle during ketosis.
Ayurvedically: Grounding and strengthening, especially balancing in fall and early winter when Vata is high.
Tahini
Metabolically: Rich in healthy fats and minerals, keeps insulin response steady.
Ayurvedically: Heavy and oily by nature, but lightened here with lemon — deeply nourishing and supportive for dry Vata states.
Herbs (Parsley & Mint)
Metabolically: Add micronutrients and freshness without carbs.
Ayurvedically: Carminative and digestive, balancing the richness of beef and tahini.
Herbed Beef Meatballs with Creamy Tahini Sauce
Servings: 4
Total Time: 40 minutes
Ingredients
1 lb ground beef (80/20 for richness)
1 large egg
2 garlic cloves, minced
2 tbsp fresh parsley, chopped (plus more for garnish)
1 tbsp fresh mint, chopped (optional but bright)
1 tsp ground cumin
½ tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the sauce:
½ cup tahini
2 tbsp lemon juice
1 garlic clove, minced
3–4 tbsp warm water (to thin)
Pinch of sea salt
Instructions
Preheat oven: 400°F (200°C). Line a baking sheet with parchment.
Mix meatballs: In a large bowl, combine ground beef, egg, garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix gently with your hands until just combined (don’t overwork).
Shape: Roll mixture into 12 meatballs and place on prepared baking sheet.
Bake: Roast for 18–20 minutes, until browned and cooked through.
Make sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Add warm water 1 tbsp at a time until smooth and pourable.
Serve: Plate meatballs, drizzle generously with tahini sauce, and garnish with extra parsley.
Notes & Substitutions
For added richness: Stir a spoonful of ghee into the tahini sauce.
Store leftovers: Refrigerate up to 2 days; sauce may thicken, whisk in extra water before serving.
