[short_signup_form]Halal Meatballs with Tahini Dressing
  • 30 Min. Prep
  • 20 Min. Cook
  • 4 Servings
  • 991 Calories

Here is a delicious meal that can be prepared in a short amount of time. This classic Lebanese Kafta is shaped into meatballs, quickly pan-fried and smothered in a tahini sauce (aka tarator in Lebanon) and served with a traditional rice pilaf made with toasted vermicelli and long-grain rice.

Ingredients
  • Meatballs:
  • 1 lb. ground meat (beef or lamb or bison), extra lean 1 onion, chopped fine or grated
  • 1 1/2 tsp. Knorr Halal Beef Flavored Seasoning
  • 1/4 cup chopped parsley
  • 2 tbsp. oil or ghee
  • 1/2 cup pine nuts and slivered almonds (or other nuts)
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/2 cup lemon juice
  • 1/2 cup full fat yogurt or Greek yogurt
  • 2 garlic cloves, chopped and mashed in a mortar with a dash of Knorr Halal Chicken Flavored Seasoning
  • Water, as needed

 

  • Rice pilaf:
  • 1 1/2 cup long-grain rice
  • 3/4 cup vermicelli pasta, chopped into one inch pieces
  • 1/4 cup oil or ghee
  • 1 1/2 tsp. Knorr Halal Chicken Flavored Seasoning
  • 3 cups water

 

Directions
1

Meatballs
Combine the meat with the chopped onion, parsley and Knorr Halal Beef Flavored Seasoning. Shape the meat mixture into balls.

2

Grease a skillet and spread the meatballs evenly throughout. Pan-fry over medium heat until browned.

3

Prepare the tahini sauce: In a bowl, place the tahini, add the garlic, yogurt; start whisking then add the lemon juice; gradually add water 1/4 cup at a time, until the mixture becomes smooth and pourable. Pour the sauce over the meatballs.

4

Preheat the oven to 325F. Bake the meatballs for about 10 minutes. Garnish with the fried nuts and serve with rice pilaf.

5

Rice Pilaf
Melt the ghee or heat the oil in a saucepan; add the vermicelli and pan- fry them over medium heat until they turn caramel colored.

6

Add the rice and pan-fry for a few seconds until the rice
gets coated in grease.

7

Sprinkle the Knorr Halal Chicken Flavored Seasoning then add the water. Cover the saucepan, lower the heat and cook the rice pilaf for about 20 minutes until small holes appear on the surface of the pilaf and the rice is cooked. Take off the heat and serve.