22. 10. 2025
Author: Chloé Lasseron
Company: Retigo
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Allergens: 3, Wheat Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Manganese, Mg, Mn, Na, P, Phosphorus, Potassium, Se, Sodium, Zinc, Zn Vitamins: A, B, C, D, E, K, Kyselina listová, Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6 (Pyridoxine), Vitamin C, Vitamin E, Vitamin K
Preheat the oven to 225 °C
Prepare the filling: In a large mixing bowl, beat the egg. Add the cumin, panko breadcrumbs, tahini, salt, and olive oil. Mix.
Add the garlic and herbs: Finely grate the 2 garlic cloves and incorporate them. Finely chop the fresh herbs and add them to the mixture.
Incorporate the meat: Add the ground meat and mix well until obtaining a homogeneous preparation.
Shape the meatballs: Lightly oil your hands. Take about 2 tablespoons of the mixture per meatball and roll them between your palms.
Cooking: Place the meatballs on a baking sheet lined with parchment paper. Bake for 9 minutes, until they are nicely browned.
Prepare the sauce: Grate the garlic and mix all the sauce ingredients. Add water gradually if the texture is too thick.
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