Kofte with Pistachios and Tahini Sauce

• 1 1/2 cups (7 ounces) shelled unsalted pistachios
• 3/4 pound ground lamb
• 3/4 pound ground beef
• 2 medium onions, grated
• 2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1/2 cup finely chopped flat-leaf parsley
• 2 tablespoons pure olive oil
• Tahini Sauce

1. Preheat the oven to 350.
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. In a large bowl, combine the lamb, beef, pistachios, onions, cumin, salt, black pepper and crushed red pepper and mix with your hands.
4. Refrigerate for at least 2 hours or overnight.
5. Lightly knead the parsley into the meat.
6. Roll the meat into tablespoon-size balls.
7. Heat 1 tablespoon of the oil in a large skillet.
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. Drain on paper towels.
10. Repeat with the remaining 1 tablespoon of olive oil and meatballs.
11. Serve the meatballs hot or at room temperature with the Tahini Sauce.

pistachios, ground lamb, ground beef, onions, ground cumin, kosher salt, freshly ground black pepper, red pepper, flatleaf parsley, olive oil, tahini sauce

Taken from www.foodandwine.com/recipes/kofte-pistachios-and-tahini-sauce (may not work)