Honestly, the hardest part about Passover is the standard kosher rule of not mixing meat and dairy since I like to put cheese on everything. For that reason, the week of Passover is typically very fish-heavy for me but at some point a gal’s gotta get some MEAT. When that craving strikes, my solve is aioli. I know tahini is a no no for some ashkenazis (since sesame seeds are kitniyot and not cool during Passover), but if you’re ok with it, this sauce is a great way to zing up a meal.
For the meatballs, I crushed up half a piece of matzah into crumbs. You could use a food processor but…why? To that, I added 1 lb ground turkey, 1 egg, salt, and some za’atar. I probably should have measured the za’atar because I was a little heavy handed but oh well. If you have it, add a half onion, finely chopped. I had it….but I forgot it…and it was still tasty. Drizzle with oil and bake on a silpat in a 400 oven for about 25 minutes. [Note: I also roasted brussels sprouts in some oil and everyday seasoning in the same oven and they were done at the same time. They go perfectly with the sauce I’m about to tell you how to make.] While the meatballs cook, make a sauce by combining tahini, water (until it’s the right consistency), lemon pepper, salt, and black garlic flakes (from TJ’s and not necessary but a fun lil add). I served it all up with some cauliflower rice.
Za’atar, tahini, cauliflower…we got some real Israeli vibes goin on here and I ain’t mad about it. The meatballs were super easy (read: perfect for a weeknight) and super tasty. I think it’s because I used the 90/10 turkey and that extra fat kept em nice and juicy. Za’atar and tahini are obviously a perfect pair so this is a great way to get yourself some kinda sauce that doesn’t make you crave cheese more. I don’t know about you, but if there’s marinara on my plate, there better also be some parm, ya know? And like I said, the sauce goes perfectly with the brussels sprouts so go ahead and just pour it over the whole plate.