While the dip rests, gather all meatball ingredients in a large mixing bowl: 2 lb lean ground beef, 1 small grated onion, 2 crushed garlic cloves, 1 beaten large egg, ¾ cup fresh bread crumbs, 2 tbsp tomato paste, 2 tbsp paprika, 2 tbsp chopped fresh cilantro, and salt and black pepper to taste.

Combine these ingredients thoroughly using your hands until the mixture is evenly incorporated, being careful not to overwork the meat, which can result in dense, tough meatballs.

Once the mixture is combined, use your hands to roll it into uniform bite-sized balls, aiming for consistency in size to guarantee even cooking.

Heat 3 tbsp olive oil in a large frying pan over medium heat until shimmering. Working in batches to avoid overcrowding the pan, carefully add the meatballs and cook for approximately 5 minutes, turning occasionally, until they are browned on all sides, firm to the touch, and cooked through.

Avoid pressing down on the meatballs while cooking, as this can break apart the delicate structure and release excess moisture.

Transfer the cooked meatballs to a serving platter and garnish generously with chopped parsley.

Serve the warm meatballs alongside the prepared sesame dip for dunking and a selection of fresh crudités such as cucumber slices, bell pepper strips, or cherry tomatoes for added crunch and freshness. The contrast between the warm, spiced meatballs and the cool, crisp vegetables creates an appealing textural and temperature balance ideal for entertaining or casual dining.