Featured Recipe
Beef Zucchini Meatballs Tahini
By Kate
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Frozen half portion beef zucchini meatballs bake 18 minutes till golden. Zucchini sliced 2 cm thick, olive oil coat. Season salt pepper, grill 12 minutes. Sauce whipped tahini lemon garlic honey water lemon zest swap honey for agave. Fresh mint scatter, scallions slice, sprinkle Aleppo pepper. Serve with pita or green tomato salad.
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Prep:
16 min
Cook:
38 min
Total:
54 min
Serves:
4 servings
beef
zucchini
dinner
Mediterranean
easy
Introduction
Frozen meatballs half batch, simple. Zucchini thick slices, olive oil slick. Bake and bake again, some grilling to finish. Tahini thicker, lemon twang, agave sweet twist. Fresh herbs torn bold, onion sliced sharp. Sumac swapped out for Aleppo. Quick, no mush. Plate up sauce first. Dip or drizzle. Bite bursts herb, tang, soft meat. Rustic Mediterranean vibe. Warm pita optional. Salad optional. Easy dinner. Little fuss, maximum flavor. Play with char, keep zucchini texture firm. Garlic in sauce not too raw, mellowed by agave sweet. Bright and savory mingling.
Ingredients
Beef Zucchini Meatballs
- 1/2 batch frozen beef zucchini meatballs
- 3 zucchinis cut into 2 cm half moons
- 20 ml olive oil
- 25 ml fresh chopped basil
- 1 small red onion sliced thin
- Aleppo chili flakes to taste (optional)
- Salt and pepper
- 100 ml tahini
- 50 ml water
- 15 ml lemon juice
- 5 ml agave syrup
- 1 small clove garlic grated
- Zest of 1 lemon
Tahini Sauce
About the ingredients
Half a batch frozen beef zucchini meatballs, convenient and quick, keeps portions controlled. Zucchini slices thick enough to hold shape through baking and broiling. Olive oil provides crispiness, swap to avocado oil if preferred. Basil fresh instead of mint - slightly different herbal note but fresh nonetheless. Red onion for sharp bite and color contrast, offers crunch without cooking. Aleppo flakes add moderate smoky heat and deep flavor, milder than sumac, can omit or replace with smoked paprika. Tahini sauce smoothies lemon zest folded in, agave replaces honey for vegan option, water added gradually to control sauce consistency, garlic grated finely to disperse evenly without strong raw edge.
Method
Meatballs and Zucchini
- Place oven rack mid-level. Preheat oven to 215 °C (420 °F).
- Line baking sheet with foil.
- Arrange frozen meatballs spaced. Bake 18 minutes until browned slightly.
- Meanwhile, toss zucchini in olive oil, salt, pepper.
- Remove sheet from oven. Spread zucchini around meatballs.
- Roast additional 12 minutes until zucchini golden but still firm.
- Switch oven to broil. Grill 6 minutes to char edges, watch carefully.
- Whisk tahini, water, lemon juice, ginger garlic paste, agave syrup, lemon zest in bowl until creamy but pourable.
- Add water little by little to adjust thickness.
- Spread tahini sauce on large serving platter.
- Pile meatballs and zucchini on top.
- Scatter torn basil, red onion slices, and Aleppo flakes over all.
- Serve warm with pita bread or alongside fresh tomato salad.
Tahini Sauce
Assembly
Technique Tips
Start oven hot 215 °C, meatballs first to brown evenly then zucchini joins for roasting solid firmness. Watch zucchini closely under broiler to prevent burning - aim for crispy edges with tender insides. Sauce whisked thoroughly, easy to adjust by adding water dropwise till desired pourability. Lemon zest adds fresh aromatic layer, grated garlic combines with agave sweetness balancing sharp lemon acidity. Assemble on platter by ladling tahini base, layering warm meatballs and zucchini, scattered fresh basil and red onion slices brighten dish visually and tactically. Spice hit with Aleppo flakes can be adjusted for heat tolerance, sprinkle gently. Serve immediately for best texture contrast, leftovers reheat gently.
Chef's Notes
- 💡 Preheat oven to 215°C, hot. Brown meatballs first. Then zucchini. Oven racks help even cooking. Watch closely as zucchini roasts for perfect texture.
- 💡 Olive oil for crispiness. Prefer avocado oil? Swap it. Zucchini slices too thick might mush. Keep an eye, direct heat matters. Broiler time can vary too.
- 💡 Tahini sauce consistency key. Water added slowly. Don't rush that. Grate garlic finely for better mix. Agave replaces honey; use even amount. Powerful balance.
- 💡 Aleppo flakes are optional. Spice to taste. Skip or substitute with smoked paprika. Keep sharp bites of onion. Fresh herbs should be scattered but not drowned.
- 💡 For serving, platter first. Then, sauce. Layer meatballs and zucchini. Finish with a sprinkle of fresh herbs. More color adds flair, but don’t forget flavor.
Kitchen Wisdom
How to store leftovers?
Refrigerate in airtight container. Keeps two days. Reheat in oven or microwave. Texture changes slightly when cooling.
Can I use different meat?
Yes, ground turkey or chicken works. Flavor adjusted with spices. Watch cooking time. Cooking finishes ensure doneness.
What if tahini sauce too thick?
Add more water dropwise. Consistency matters for drizzle. Adjust while mixing till it's right. Don't overdo it.
Can I grill instead of roast?
Absolutely. Preheat grill first. Cook meatballs until firm. Zucchini can grill directly. Ensure number of those pieces are few.
