Spiced Meatballs with Tahini & Yoghurt Sauce

Serves 4

¼ cup extra virgin olive

oil, plus extra to serve 1 red onion, finely

chopped

2 garlic cloves,

crushed

500g beef mince

1 cup fresh

breadcrumbs

¼ cup currants

2 tbsp zataar, plus

extra to serve

1 tsp smoked paprika 1 tsp dried mint

¼ cup chopped flat

leaf parsley

1 egg, lightly beaten 400g tomato,

chopped

1 tbsp lemon juice 1 tbsp honey Turkish bread, thinly sliced and toasted, to serve

¼ cup toasted pine nuts, chopped, to serve

Baby basil leaves, to

serve

TAHINI & YOGHURT SAUCE

1 tbsp tahini

½ cup Greek- style

yoghurt

1 tbsp extra virgin

olive oil

1 tbsp lemon juice Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Transfer to a large bowl, add the mince, breadcrumbs, currants, zataar, smoked paprika, mint, parsley and egg. Mix well to combine, then season with salt and pepper. Roll tablespoonful-sized portions into balls. Heat the remaining oil in a large, deep-sided frying pan over medium heat. Working in batches, add meatballs and cook for 5 minutes, turning to brown all sides. Once done, return all meatballs to the pan. Add the tomato, lemon juice and honey and stir to combine. Reduce heat to low and cook for 6 minutes, or until reduced and cooked through.

To make the tahini & yoghurt sauce, place the tahini, yoghurt, oil and lemon juice in a bowl and mix to combine. Season well with salt and pepper.

Serve the meatballs with the tahini & yoghurt sauce, toasted Turkish bread, pine nuts, baby basil and extra zaatar. Drizzle with a little extra oil.