Full Recipe:
For the meatballs:
2 lb ground turkey
1 grated onion
1 tbsp Pereg Jerusalem seasoning
1 tbsp Pereg meatball seasoning
1 bunch fresh cilantro
1 bunch fresh parsley
1 tbsp olive oil
Salt and pepper to taste
Sauté until golden brown. Then cook at 375 for 18-20 minutes.
While that’s cooking, make the sauce:
1 cup tahini
1 bunch fresh cilantro
1 tbsp lemon juice
3-4 cloves garlic
Add all to a food processor. While it’s running add 3/4 cup ice water. Add salt to taste.
Add the tahini sauce to a bowl, top with meatballs and fresh cilantro. Enjoy!