Kofte with Pistachios and Tahini Sauce

1. 1

   Preheat the oven to 350.

2. 2

   Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.

3. 3

   In a large bowl, combine the lamb, beef, pistachios, onions, cumin, salt, black pepper and crushed red pepper and mix with your hands.

4. 4

   Refrigerate for at least 2 hours or overnight.

5. 5

   Lightly knead the parsley into the meat.

6. 6

   Roll the meat into tablespoon-size balls.

7. 7

   Heat 1 tablespoon of the oil in a large skillet.

8. 8

   Add half of the meatballs and cook over moderate heat until browned all over, about 8 minutes; reduce the heat if the meatballs brown too quickly.

9. 9

   Drain on paper towels.

10. 10

    Repeat with the remaining 1 tablespoon of olive oil and meatballs.

11. 11

    Serve the meatballs hot or at room temperature with the Tahini Sauce.

* Per serving · 4 servings · Values may vary.