Step 1

Place ground meat, salt and spices in a bowl and mix and toss with a fork to distribute evenly. Add onion, garlic, herbs and chili flakes, mixing again with a fork.

Step 2

With wet hands, knead the mixture a couple of times adding olive oil if need be (please see notes). Divide into 4 balls, then form into 12 meatballs with wet hands (3 meatballs per ball).

Step 3

Optional: Coat the meatballs in sesame seeds by rolling them or sprinkle lightly with zaatar  (if using zaatar, know it may contain more salt so go light or do a tester first)

Step 4

Heat a large skillet with 1-2 tablespoon olive oil over medium-low heat, add the meatballs turning as each side gets golden. Lower heat to low to continue cooking all the way through or cook through in a 350F oven.

Step 5

While the meatballs are cooking make the Green Tahini Sauce: Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a “looser “sauce, add a little more water until the desired consistency.

Step 6

Serve the meatballs over the Green Tahini Sauce with a side salad.