Cardamon Meatballs with Tahini
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Cardamon Meatballs with Tahini

A little bit of fresh ground cardamon adds a bright herb-y spin to these filling meatballs and makes them stand out from the normal paleo recipes. The tahini sauce comes together in seconds, and makes the meatballs shine, giving a nuttier richer taste along with a vinegar-y zing. I like to serve these meatballs with fresh or warmed cabbage and a sprinkle of sesame as an easy weeknight meal or as part of my weekly #mealprep. Make extra and pack a lunch for work, these babes reheat just fine.


Cardamon Meatballs with Tahini Sauce

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Nutrition per portion

  • 2 lbs Grass Fed Ground Beet (lean works great)
  • 2 Large Pasture Raised Eggs
  • 1 tsp Sea Salt
  • 1 tsp Fresh Ground Black Pepper
  • 1/2 cup Almond flour (also sometimes called Almond Meal)
  • 1/2 cup Shallots
  • 2 Garlic Cloves
  • 1 tsp Cumin Whole
  • 1/2 tsp Cardamon Whole
  • ---
  • For the Tahini Sauce:
  • 1/3 cup Tahini
  • 2 tbsp Lemon Juice
  • 2 tbsp Rice Vinegar (unseasoned)
  • 1/2 tsp Sea Salt
  • 1 tbsp Warm Water

For the Meatballs:

  1. Pre-heat your oven to 350F and line two rimmed baking sheets with parchment paper.
  2. In a large bowl, season your ground meat by sprinkling it with salt.
  3. In a medium bowl, crack the eggs and whisk lightly. Whisk in the salt and pepper, and then add the almond flour.
  4. Grab a cutting board and chop the shallots finely. Using the side of your knife blade, smash the garlic, remove the skins, and mince finely. Add the shallots and garlic to the bowl with the egg mixture.
  5. Grind your cumin and cardamon (if using whole) in a spice ginger or mortar and pestle. Add to the egg mixture. 
  6. Pour the egg mixture into the large bowl with the seasoned ground beef. Mix everything together gently, I like to use my hands. Don't over mix, you just want to incorporate the egg mixture into the meat.
  7. Using your hands, roll the mixture into golfball sized meatballs and place on a rimmed sheet pan with a few inches of space between each one. Cook for 18-20 minutes, or until the internal temperature reaches 160F on an instant-read thermometer inserted into the middle of a meatball.

For the Tahini Sauce:

While the meatballs are cooking, mix together the tahini, lemon juice, rice wine vinegar and salt in a small bowl until smooth. If the sauce seems too thick, mix in one tablespoon of warm water at a time until desired consistency is achieved. I like my sauce to be a bit thicker, almost like a spoonable salad dressing.
Once the meatballs are cooked, serve immediately with the tahini sauce and a sprinkle of sesame seeds.

Cardamom Meatballs with Tahini


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