Tahini Ball Casserole

November 11, 2016


I’ve been experimenting with tahini lately. Tahini helps mix up meals when you can’t eat most sauces and provides a creamy and rich flavor. If you have leftover mashed potatoes this casserole comes together quite fast.




  • 7 carrots 

  • 2 onions

  • 3 tbsp garlic

  • 2 cups broth

  • 2 tbsp (generous) tahini

  • 1 tsp salt

  • 2 tsp paprika

  • 1 tsp oregano

  • 1/2 tsp cumin

Mashed potatoes:


  • 2 cups kale

  • 3 lb Yukon gold potatoes

  • 1/2 cup broth

  • 1/2 cup coconut milk

  • 1 tsp salt

  • 1 tbsp garlic




  • lb ground beef

  • 1/2 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp salt

  • 6 tbsp tahini carrot sauce



  • Chop potatoes, onion and carrots

  • Mince garlic

  • In a pot Boil carrots onions in broth till soft

  • In a separate large pot boil potatoes in water till soft

  • Drain water

  • Place all of sauce ingredients in a food processor and blend down

  • In a bowl place half of soft potatoes and add broth, milk, salt, garlic, kale

  • With masher or mixer mash down potatoes and slowly add in the rest of the potatoes

  • Or slowly add in broth, milk, salt, garlic, kale to potatoes

  • Take a 9x13 pan 

  • Spread mashed potatoes on the bottom

  • Spread the remaining sauce on top of potatoes

  • In a medium bowl place all ingredients for meatballs

  • Mash it all together

  • Sprinkle more kale on top if you want

  • Form meatballs and place on top in rows

  • Place in oven 


Bake 375ºF for 30 minutes 

(or until meatballs are cooked through)


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