Beef and Zucchini Meatballs and Tahini Sauce
We’ve improved the usual beef meatballs by adding grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs.
Ingredients
- 1/2 recipe raw beef and zucchini meatballs, frozen (see recipe)
- 3 zucchini, cut into pieces ½ inch (1.5 cm) thick
- 1 tbsp (15 ml) olive oil
- 2 tbsp mint leaves, torn
- 1 green onion, thinly sliced
- Ground sumac, for serving (optional)
- 6 tbsp (90 ml) tahini
- 3 tbsp (45 ml) water
- 4 tsp (20 ml) lemon juice
- 1 tsp (5 ml) honey
- 1 small garlic clove, finely grated
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with foil.
- Place the meatballs on the baking sheet. Bake for 20 minutes or until starting to brown.
- Meanwhile, in a bowl, toss the zucchini pieces with the oil. Season with salt and pepper. Mix well.
- Remove the baking sheet from the oven. Place the zucchini around the meatballs on the baking sheet. Bake for another 10 minutes. Increase the oven temperature to broil. Bake for another 5 minutes or until the zucchini are golden.
We’ve improved the usual beef meatballs by adding grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs.