In a small bowl, Mix 2 containers of Sabra tehina with water until it is thin but not watery. Set aside.

Mix meat with all ingredients except reserved tahini (this will become your simmer sauce); parsley, paprika and pistachios (all for garnish).

Mix meat so that all ingredients are integrated. Do not over- handle. Form into 1 inch rounds and then pat into small football shapes.

Heat oil in large ovenproof pan or pot. When oil is shimmering, add meatballs and brown on both sides, approximately 3 minutes per side. Do not crowd the pan. You will need to brown in 2-3 rounds.

When meatballs are browned, remove from pan and set aside. Wipe pan of meat and onion crumbles and any extra oil that has pooled.

Pre-heat oven to 350 degrees Fahrenheit with shelf set in middle position.

Pour 1/2 of tehina mixture into bottom of ovenproof pot or cast iron pan. Place meatballs in the pan in a single layer. Pour remaining tehina over meat.

Place pan in oven and bake, uncovered for 30 minutes. Check meat for doneness by cutting into one of the meatballs.

If meat appears a little dry, drizzle 1/4-1/2 cup of thinned tehina over the meatballs and place pan back in oven to warm.

Serve meatballs garnished with chopped parsley, pistachios and a sprinkle of paprika.

Serving notes: These meatballs are delicious tucked into a lettuce wrap with extra tehina drizzled over the meat. They may also be tucked into a warmed pita or served over brown rice or your grain of choice.