Tahini Simmered Meatballs & Potatoes with Vermicelli Rice

This hearty and comforting Middle Eastern-inspired dinner brings together spiced meatballs, tender potatoes, and a rich, creamy Lemon Tahini sauce for a one-pan meal that’s both cozy and crave-worthy. Simmered to perfection and served over buttery vermicelli rice, this dish blends warm spices like cumin and cinnamon with the citrusy brightness of Beituti’s Lemon Tahini. Perfect for weeknight meals or weekend gatherings, it’s a flavorful twist on classic comfort food with a Lebanese soul.

Ingredients:

For the Meatballs:

• 1 lb ground beef or lamb (or a mix)

• 1 small onion, finely grated

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1/4 cup breadcrumbs

• 1 egg

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp cinnamon

• 1 tsp salt

• 1/2 tsp black pepper

• Olive oil, for searing

For the Tahini Potato Simmer:

• 1 cup Beituti Lemon Tahini

• 3/4 cup water (or more as needed to thin)

• Juice of 1/2 lemon (optional, for extra brightness)

• 2 medium Yukon Gold or red potatoes, peeled and cut into small cubes

• Salt and pepper to taste

• For the Vermicelli Rice:

• 1 cup long grain rice (such as basmati)

• 1/4 cup vermicelli noodles, broken into small pieces

• 2 tbsp olive oil or butter

• 1 3/4 cups water

• 1/2 tsp salt

• For serving:

• Chopped parsley

• Toasted pine nuts (optional)

• Extra Beituti Lemon Tahini (for drizzling)

Instructions:

1. In a bowl, combine the ground meat, grated onion, garlic, parsley, breadcrumbs, egg, cumin, coriander, cinnamon, salt, and pepper. Mix gently until just combined. Form into small meatballs (about 1 inch in size).

2. Heat a drizzle of olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove and set aside.

3. In the same skillet, add the Beituti Lemon Tahini and water. Whisk until smooth and slightly thinned. Stir in the potatoes. Bring to a simmer, cover, and cook for 10 minutes.

4. Return the meatballs to the skillet. Cover again and cook for another 10–15 minutes, stirring occasionally, until the potatoes are tender, the meatballs are cooked through, and the sauce is slightly thickened. Add more water as needed to loosen the sauce. Season with salt, pepper, and extra lemon juice if desired.

5. While the meatballs simmer, heat the olive oil or butter in a saucepan over medium heat. Add the vermicelli and stir until golden brown. Stir in the rice and salt. Pour in the water and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Let rest for 5 minutes, then fluff with a fork.

6. Spoon the rice onto plates. Top with meatballs, potatoes, and plenty of tahini sauce. Garnish with chopped parsley, toasted pine nuts, and an extra drizzle of Beituti Lemon Tahini if desired.