Köfte Meatballs and Potatoes with Tahini Yogurt
I’ve been obsessed with MelizCooks over on TikTok and Instagram lately. She makes some great recipes. I recently came across this tray bake Köfte Meatballs and Potatoes with Tahini Yogurt. It looked so good that I knew I just had to make it for myself. I instantly fell in love with it after the first time I tried it and so I’ve been making it an obscene amount of times since then. So I wanted to share it on here because I figured maybe someone else would like it just as much too?! I can’t recommend it enough. I hope you give it a try!
This Köfte Meatballs and Potatoes with Tahini Yogurt is a great dish served with a simple tomato and cucumber salad and maybe some flatbread for dipping into the tahini yogurt sauce. It would be great with rice too! I hope you give it a try. If you do, be sure to let me know what you think. As always, thank you so much for reading and following along.
Köfte Meatballs and Potatoes with Tahini Yogurt
Equipment
- Mixing bowls
- Whisk
- Baking sheet
Ingredients
Potatoes:
- 3 tablespoons olive oil
- 1 pound mini Yukon gold potatoes halved
- 2 tablespoons cornstarch
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried mint
- 1 teaspoon Aleppo pepper
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon coarse black pepper
Köfte Meatballs:
- 1 pound lean ground beef
- 1/2 cup bread crumbs
- 1 small onion minced
- 1/2 cup flat leaf parsley chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Aleppo pepper
- 2 teaspoons dried mint
- 3/4 teaspoon Kosher salt
- 3/4 teaspoon coarse black pepper
- 1 large egg
- 1 teaspoon olive oil
Tahini Yogurt:
- 3/4 cup tahini
- 1/3 cup cold water
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Kosher salt
- 3/4 cup full fat Greek yogurt
- 1 garlic clove grated
- 3 tablespoons toasted pine nuts for serving
Instructions
- Preheat oven to 375°F. Brush a baking sheet with the olive oil and place in the hot oven for 10 minutes.
- In a large bowl, toss together the potatoes, cornstarch, cumin, paprika, mint, Aleppo pepper, salt, and black pepper until evenly combined. Dump out onto the prepared baking sheet, making sure they’re all facing cut-side down. Bake for 12 minutes.
- In the meantime, in a large bowl, stir together the ground beef, bread crumbs, onion, parsley, cumin, paprika, Aleppo pepper, mint, salt, pepper, egg and olive oil until well combined. Shape into 1-inch meatballs.
- Carefully remove the baking sheet from the oven and add the meatballs among the potatoes, in an even layer. Return to the oven and bake for another 15 minutes.
- In a large bowl, whisk together the tahini with the cold water, lemon juice and salt until smooth. Whisk in the yogurt and grated garlic. Mixture should be smooth, somewhat thick but still a bit pourable. If it’s too thick, loosen with a tad more water or lemon juice.
- Pour tahini yogurt sauce onto serving platter and spread out evenly. Top with the roasted potatoes and köfte. Top with pine nuts and parsley. Serve immediately and enjoy!
