© 2016 by Celiac on the Range Proudly created with Wix.com

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)


Please reload