Mealime recipe · lives on in MealPot
Lebanese-Style Beef Meatballs with Tahini Sauce, Peppers & Onions
- 35 min
- 2–6 servings
- 692 kcal / serving
- ★ 4.1 on Mealime
A warm, tangy combination of beef meatballs with peppers and onions, finished with a creamy tahini sauce. It comes together quickly for a weeknight dinner and yields balance between bright citrus and savory meat.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1egg
- 1 small pkgfresh mint
- ¾ lblean ground beef
- 1lemon
- 1orange bell pepper
- 1red bell pepper
- 1 mediumred onion
- eggs
- lemons
- orange bell peppers
- red bell peppers
- red onions
From the pantry: black pepper, cayenne pepper, cinnamon, ground, cumin, ground, extra virgin olive oil, panko bread crumbs, salt, tahini
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Directions
- Preheat the oven to 425°F. On a baking sheet, cut peppers into thin strips and slice the onion; toss with oil, salt, and pepper, then spread in an even layer.
- Roast the vegetables until they start to soften, about 10–12 minutes.
- Stir together the minced mint (reserve half for serving) with the beef, bread crumbs, egg, and spices until just combined; form rounded meatballs.
- When the veggies have begun to soften, add the meatballs to the sheet and nestle them among the vegetables.
- Return the pan to the oven and cook until the meatballs are cooked through and the vegetables are golden, about 12 minutes.
- In a small bowl, whisk the lemon juice with tahini, water, salt, and pepper until smooth; adjust with more water if needed.
- Divide the vegetables and meatballs onto plates, drizzle with the tahini sauce, scatter the reserved mint, and serve with lemon wedges for squeezing.
Two tips
- Prep ahead: mix the meatball components and refrigerate the mixture up to a day before shaping.
- Leftovers can be reheated in a 350°F oven until warmed through; the tahini sauce can be kept separate and stirred in before serving.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 43 g
- Carbs
- 36 g
- Fat
- 42 g
- Fiber
- 7 g
- Sodium
- 338 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Steak Kabobs with Mediterranean Spice Rub & Cauliflower Tabouli Salad35 min · 2–6 servings
Lebanese-Style Beef Kabobs with Cucumber-Tomato Salad & Paprika Yogurt35 min · 2–6 servings
Turkish Steak Wrap with Arugula, Tomato, Cucumber & Olive Salad30 min · 2–6 servings
Steak with Mashed Turnip, Potato & Carrot Medley40 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.