Superseed Meatballs with Whipped Tahini

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
  • 1 small yellow onion
  • 2 tablespoon of avocado or coconut oil, divided
  • 1 pound of ground turkey, bison, beef or chicken
  • 1 tablespoon of mustard
  • 1 tablespoon of ketchup
  • 1 tablespoon of tamari
  • 1 tablespoon of sunflower seeds
  • 1 tablespoon of hemp seeds
  • 1 tablespoon of chia seed
  • 1 tablespoon of sesame seeds, divided
  • ¼ cup walnuts, chopped finely
  • ¼ cup chopped parsley
  • 1 egg
  • ⅓ cup tahini
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Cold water
  • 2 teaspoons of maple syrup or honey
  • Salt
  • Freshly ground black pepper



  1. Chop the onion and in a heavy bottomed medium sized skillet melt one tablespoon of the avocado or coconut oil over medium heat. Add the chopped onions and a pinch of salt and gently saute until caramelized. Pull from heat and scrape into a side dish to cool. Set aside.
  2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. To a medium sized mixing bowl combine ground meat, mustard, ketchup, tamari, sunflower seeds, hemp seeds, chia seeds, ½ tablespoon sesame seeds, the chopped walnuts, parsley, egg, and generous pinches of salt as well as several turns of freshly ground black pepper. When the caramelized onions are cool, add to the meatball mixture. Use your hands to mix until just combined. Roll into balls and place on the baking sheet. Drizzle with avocado oil or melted coconut oil, bake for 15 minutes.
  3. While the meatballs are baking place the tahini, olive oil, lemon juice and a few tablespoons of cold water in a food processor, add a pinch of salt and the sweetener if you wish and blend until smooth and fluffy, adding more cold water to achieve desired consistency. Plate the meatballs and drizzle on the whipped tahini, finish with a sprinkle of the remaining sesame seeds. Optional, serve with a simple green salad.



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