Name: Lebanese-Style Beef Meatballs with Tahini Sauce, Peppers & Onions
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 eggs; 3 small pkgs fresh mint; 1.02 kg lean ground beef; 3 lemons; 3 orange bell peppers; 3 red bell peppers; 3 medium red onions; black pepper; cayenne pepper; cinnamon, ground; cumin, ground; extra virgin olive oil; panko bread crumbs; salt; tahini

Lebanese-Style Beef Meatballs with Tahini Sauce, Peppers & OnionsLebanese-Style Beef Meatballs with Tahini Sauce, Peppers & Onions — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 eggs

3 small pkgs fresh mint

1.02 kg lean ground beef

3 lemons

3 orange bell peppers

3 red bell peppers

3 medium red onions

black pepper

cayenne pepper

cinnamon, ground

cumin, ground

extra virgin olive oil

panko bread crumbs

salt

tahini

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Peel, halve, and slice onions lengthwise into thin strips; add to the baking sheets with the peppers. Drizzle veggies with oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies are starting to soften, 12-14 minutes.

Meanwhile, pick mint leaves off the stems; discard stems and mince the leaves. Place half in a large bowl. (Reserve the other half for serving.)

Add beef, bread crumbs, eggs, and spices to the bowl with the mint; use your hands to combine the beef mixture. Using a tablespoon, form the mixture into rounded meatballs and place on a plate.

When the veggies are soft, remove from the oven. Add meatballs to the baking sheets, nestling them into the veggies.

Return baking sheets to the oven and continue to roast until the veggies are golden brown and meatballs are cooked through, 12-14 minutes. Remove from oven.

Meanwhile, juice half of the lemons into a small bowl. Cut remaining lemons into wedges and set aside for serving.

Add tahini, water, pepper, and salt to the bowl with the lemon juice. Whisk to combine the sauce.

Divide veggies and meatballs between plates; drizzle meatballs with tahini sauce and sprinkle veggies with reserved mint. Serve with lemon wedges for squeezing. Enjoy!

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