Recipe detail

Minced meat Kefta-style meatballs with fresh herbs and sesame

22. 10. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Minced meat

Cuisine: Other

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Program steps

  • Preheating:
  • 225 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:09 hh:mm
probe icon 225 °C
ventilator icon 50 %
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Ingredients - number of portions - 4

Name Value Unit
ground beef 250 g
Mince pork 250 g
Panko Bread Crumbs 55 g
fresh mint 30 g
Coriander leaves, finely chopped 15 g
Cumin powder 4.5 g
garlic cloves, finely chopped 2 pcs
strong tahini 30 g
olive oil 13 g
chicken eggs 1 pcs

Tahini Sauce

Name Value Unit
strong tahini 110 g
water 80 ml
lemon juice 1 pcs
garlic cloves, finely chopped 1 pcs
salt 4.5 g

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 399.1 kJ
Carbohydrate 0.8 g
Fat 34.7 g
Protein 19.1 g
Water 0 g

Directions

Preheat oven to 225°C

Prepare the filling: In a large bowl, beat the egg. Add the cumin, panko breadcrumbs, tahini, salt, and olive oil. Mix together.

Add the garlic and herbs: Finely grate the 2 garlic cloves and stir them in. Finely chop the fresh herbs and add them to the mixture.

Add the meat: Add the minced meat and mix well until smooth.

Shape the meatballs: Lightly oil your hands. Take about 2 tablespoons of mixture per ball and roll them between your palms.

Cook: Place the meatballs on a baking sheet lined with parchment paper. Bake for 9 minutes, until golden brown.

Prepare the sauce: Grate the garlic and mix all the sauce ingredients. Add water little by little if the texture is too thick.