Gluten-Free Middle Eastern Spiced Meatballs
These aromatic meatballs blend warm Middle Eastern spices like zaatar, sumac, and turmeric with fresh herbs for incredible depth of flavor. The vibrant green tahini sauce provides a creamy, herbaceous contrast with fresh cilantro, parsley, and a hint of jalapeño heat. Perfect for weeknight dinners or entertaining, these meatballs can be made with any ground meat and offer a fresh take on traditional preparations. The combination of textures and bold flavors makes this dish both comforting and exciting.
Ingredients
- 1 lb ground turkey, beef, chicken or lambany ground meat1:1proteinFull guide →
- 1 teaspoon salt
- 1 tablespoon zaatar spicedried oregano + sesame seeds1 tbsp zaatar = 2 tsp oregano + 1 tsp sesameherb
- 1 teaspoon sumac(optional)lemon zest1 tsp sumac = 1 tbsp zestcitrus
tangy flavor
- ½ teaspoon turmeric
- ⅓ cup onion, very finely chopped
- 3 cloves garlic, finely minced
- ¼ cup herbs, chopped (mint, dill, Italian parsley or cilantro)dried herbs3:1 ratio fresh to driedherb
less vibrant
- ½ teaspoon aleppo or chili flakes(optional)
- 1 tablespoons sesame seeds or zaatar, for coating(optional)dried oregano + sesame seeds1 tbsp zaatar = 2 tsp oregano + 1 tsp sesameherb
- ½ cup water
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, fat
- ¾ cup fresh herbs, (cilantro, Italian parsley, dill or basil)dried herbs3:1 ratio fresh to driedherb
less vibrant
- 2 slices jalapeño(optional)
- ½ teaspoon salt, for sauce
- ½ cup tahini paste, stirred
Instructions
- 1
Mix ground meat with salt and all spices using a fork to distribute evenly
- 2
Add onion, garlic, herbs and chili flakes, mixing again with a fork
- 3
Knead mixture with wet hands a couple times, adding olive oil if needed
- 4
Divide into 4 portions then form into 12 meatballs with wet hands
- 5
Optionally coat meatballs in sesame seeds or sprinkle with zaatar
- 6
Heat large skillet with olive oil over medium-low heat
- 7
Add meatballs and turn as each side becomes golden
- 8
Lower heat to low to cook through or transfer to oven
- 9
Place all sauce ingredients except tahini in blender and blend until combined but not overly smooth
- 10
Add tahini paste and blend until creamy
- 11
Taste sauce and adjust salt, acid and heat as needed
- 12
Add more water if looser consistency desired
- 13
Serve meatballs over green tahini sauce with side salad
Tips
Use wet hands when forming meatballs to prevent sticking and ensure even shaping.
Test zaatar coating on one meatball first as it contains salt that could oversalt the final dish.
Make sauce ahead of time to let flavors meld - it keeps well refrigerated for several days.
Good to Know
Refrigerate cooked meatballs up to 3 days or freeze up to 3 months. Store sauce separately refrigerated up to 5 days.
Meatballs can be formed and refrigerated overnight. Sauce improves when made 2-4 hours ahead.
Serve warm meatballs over room temperature or chilled sauce. Garnish with extra herbs and sesame seeds.
Common Mistakes
Don't overmix meat mixture to avoid tough meatballs
Use wet hands when shaping to prevent sticking
Keep heat at medium-low to avoid burning exterior before interior cooks through
Substitutions
FAQ
Can I bake these meatballs instead of pan-frying?
Yes, bake at 375F for 18-20 minutes, turning once halfway through cooking for even browning.
How long does the green tahini sauce keep?
The sauce stays fresh refrigerated for up to 5 days. Stir before serving as separation is normal.
Can I freeze the formed raw meatballs?
Absolutely. Freeze on a tray until solid, then store in bags for up to 3 months. Cook from frozen, adding 5 minutes to cooking time.