Dairy-Free Meatballs with Basmati Rice and Tahini Sauce
Herb-packed meatballs, tasty basmati rice, and a silky tahini sauce — a complete, nourishing, dairy-free meal the whole family will love.
Equipment
- 1 Large stainless steel mixing bowl
- 1 Non-stick frying pan
- 1 Medium-sized pot with lid
- 1 Stainless steel bowl (for tahini sauce)
- 1 Wooden spoon or silicone spatula
- 1 Sharp knife and chopping board
- 1 strainer
Ingredients
For the Meatballs:
- 1 kg ground meat
- 1 bunch fresh parsley, finely chopped
- 1 onion, finely chopped
- 1 tsp pink Himalayan salt (more to taste)
- 1 tsp black pepper
For the Persian Rice:
- 2 cups basmati rice, thoroughly rinsed
- 1 tbsp olive oil or canola oil
- 3½ cups boiling water
- ½ tbsp pink Himalayan salt
For the Tahini Sauce:
- 350g pure tahini
- ½ lemon
- ¾ cup cold water
- ¼ tsp pink Himalayan salt
Instructions
Persian Rice:
- Rinse the rice thoroughly under cold water until the water runs clear.
- Heat a pot over medium heat with a tablespoon of olive oil or canola oil.
- Once the oil is hot, add the rinsed rice and stir well to coat every grain in the oil.
- Add the pink Himalayan salt and stir again thoroughly.
- Pour in three and a half cups of boiling water and stir.
- As soon as it reaches the first boil, reduce the heat to the lowest setting possible.
- Cover with a lid and bring to the first boil.
- Cook covered for approximately 20 minutes without lifting the lid.
- After 20 minutes, check the rice — it should be perfectly fluffy and light with a beautiful white color.
Meatballs:
- Place all meatball ingredients into a large stainless steel bowl and mix thoroughly until fully combined.
- Shape into evenly sized meatballs.
- Cook in a pan over medium heat, turning gently until golden and cooked through on all sides.
Tahini Sauce:
- Pour the tahini into a stainless steel bowl.
- Add the lemon juice and stir well — adding the lemon first willl prevent the mixture to become thick and stiff.
- Gradually add the cold water, little by little, stirring continuously until you reach a smooth and creamy consistency that is neither too thick nor too thin.
- Add the quarter teaspoon of pink Himalayan salt and mix well until fully combined.
- Taste and adjust the seasoning or consistency if needed.
To Serve:
- Spoon the Persian rice generously onto a large serving dish or individual plates.
- Place the meatballs on top of the rice.
- Pour the tahini sauce generously over the meatballs and rice.
- Drizzle with a little extra olive oil if desired.
- I also love to slice fresh cucumbers and tomatoes and serve them alongside the dish — it adds a beautiful freshness and colour to the table, and the cool crunch of the vegetables pairs perfectly with the warm meatballs and creamy tahini sauce.
- Serve immediately and enjoy!
Notes
- My preferred order is to prepare the rice first, then the tahini sauce, and finally the meatballs — this way the meatballs come straight off the pan piping hot and go directly onto the rice, making sure everything is perfectly warm and ready at the same time.
- Do not lift the lid while the rice is cooking — the steam is what creates that perfect fluffy texture.
- Always use cold water for the tahini sauce — it helps create a silky smooth consistency
- The meatball mixture can be prepared up to 24 hours in advance and stored covered in the fridge
- Leftover meatballs can be frozen for up to three months in an airtight container
- Adjust the tahini sauce consistency by adding more water if too thick or more tahini if too thin — go slowly and taste as you go
- For extra flavour, you can add a small pinch of Nana herbs to the meatball mixture
Nutrition Information for 4 portions: 1543 Calories – 66g Protein- 101 g Total Fat – 178 mg Cholesterol – 1824 mg Sodium – 26 g Saturated Fat.