Meatballs in sesame crust
- Lactose Free
- Energy Kcal 119
- Carbohydrates g 3.9
- of which sugars g 0.3
- Protein g 11.8
- Fats g 6.2
- of which saturated fat g 1.82
- Fiber g 0.3
- Cholesterol mg 43
- Sodium mg 169
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 38 pieces
- Cost: Low
PRESENTATION
Sesame crusted meatballs bring a whole new vibe to classic finger food. Really good stuff. Using two types of sesame seeds, they create a bold, crunchy layer you can’t miss. You know, in a lot of Middle Eastern spots, sesame seeds are already in the mix—think crispy Jerusalem bagels or Armenian bread, where seeds stick to the outside. Gives you that awesome crunch with every bite. And look, this time, instead of bread, it’s all about rolling juicy meatballs in a generous coat of sesame seeds, then baking them until the outside turns golden and crunchy. Pretty simple.
The combo of black and white seeds makes these sesame coated meatballs look really cool, and the taste? So so good. Nutty, a little earthy, and seriously fun for anyone who likes snacking with their hands. It’s the kind of thing that goes fast at parties—people usually reach for seconds before you know it.
Across different regions in the Middle East, folks do a lot with sesame seeds, not just for bread but in dishes like hummus, or even as a topping on roasted veggies. That’s why these sesame seed meatballs fit right in, giving you that familiar flavor in a totally different way. For real, the focus is on seeds for the coating, making the tender inside of the meatball really pop next to the crispy shell. And here's the thing—there’s even a fun idea to swap out the meat for eggplant—which picks up the moist and slightly sweet flavors after baking. So there's something for everyone.
With these sesame encrusted meatballs, you get a snack that’s just as good warm or at room temp. Perfect for hanging out or as an add-on to a bigger meal with things like flatbread or salads. It's all about that sesame seed crust, giving each bite a punch of taste and a satisfying texture that’s hard to put down. Can’t go wrong. There’s a reason these pop up on tables all across the region—mixing tradition with a bit of fun and creativity. Whether you're serving them at a party or enjoying them at home, these meatballs are sure to be a hit! No question.
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- INGREDIENTS
- Ingredients for 38 meatballs
- Pork 0.67 lb (300 g) - minced
- Beef 0.7 lb (300 g) - ground
- Whole grain bread 2.3 oz (65 g) - crumb
- Grana Padano PDO cheese 1.8 oz (50 g) - (to grate)
- Sesame seeds 17 tsp (50 g)
- Black sesame seeds 2.8 tbsp (25 g)
- Eggs 1
- Dill 1 pinch - fresh
- Fine salt to taste
- Black pepper to taste
How to prepare Meatballs in sesame crust
To prepare the sesame crusted meatballs, cut the whole wheat bread crumb into cubes, removing the outer crust, and crumble it in a food processor with blades (1-2). Finely chop the dill and set it aside 3.
In a large bowl, pour the ground pork and beef 4, mixing them with your hands; add the crumbled bread 5, then the grated cheese 6.
Season the mixture with the chopped dill 7, then incorporate the egg 8 and adjust the salt 9.
Pepper to taste 10 and mix with your hands until you get a homogeneous mixture 11. At this point, shape the mixture into meatballs of about 0.7 oz each 12, and continue this way until the mixture is used up: with our quantities, you should get 38 meatballs.
Pour the white sesame seeds into a tray 13 and mix them with the black sesame seeds carefully 14. Roll the meatballs in the sesame, making sure it adheres well to the meat 15.
Continue this way with all the remaining meatballs 16 and, once finished, arrange them side by side on a baking sheet lined with parchment paper 17. Bake the meatballs in a preheated static oven at 350°F for about 25 minutes (or in a fan oven at 320°F for about 15-20 minutes), optionally drizzling them with a little oil. After the necessary time, remove and enjoy your sesame-crusted meatballs hot 18.