Step 2

In a small bowl, Mix 2 containers of Sabra tehina with water until it is thin but not watery. Set aside.

Step 3

Mix meat with all ingredients except reserved tahini (this will become your simmer sauce); parsley, paprika and pistachios (all for garnish).

Step 4

Mix meat so that all ingredients are integrated. Do not over- handle. Form into 1 inch rounds and then pat into small football shapes.

Step 5

Heat oil in large ovenproof pan or pot. When oil is shimmering, add meatballs and brown on both sides, approximately 3 minutes per side. Do not crowd the pan. You will need to brown in 2-3 rounds.

Step 6

When meatballs are browned, remove from pan and set aside. Wipe pan of meat and onion crumbles and any extra oil that has pooled.

Step 7

Pre-heat oven to 350 degrees Fahrenheit with shelf set in middle position.

Step 8

Pour 1/2 of tehina mixture into bottom of ovenproof pot or cast iron pan. Place meatballs in the pan in a single layer. Pour remaining tehina over meat.

Step 9

Place pan in oven and bake, uncovered for 30 minutes. Check meat for doneness by cutting into one of the meatballs.

Step 10

If meat appears a little dry, drizzle 1/4-1/2 cup of thinned tehina over the meatballs and place pan back in oven to warm.

Step 11

Serve meatballs garnished with chopped parsley, pistachios and a sprinkle of paprika. Serving notes: These meatballs are delicious tucked into a lettuce wrap with extra tehina drizzled over the meat. They may also be tucked into a warmed pita or served over brown rice or your grain of choice.