Mix the meat with the salt and spices, make sure you mix the meat very well to evenly mix the spices
Form the meat into small meatballs. The smaller the yummier in my opinion. This recipe doesn't need large meatballs
In a large skillet, place the butter and oil, heat them well, fry the meatballs in batches. Reserve the juices that are in the pan
In another pot, strain the yogurt. Add the egg and cornflour
Turn on the heat and do not stop mixing until the yogurt starts to bubble, i mean it, do not stop or else your yogurt will spoil
Once the yogurt bubbles, turn the heat down
In a separate bowl mix the tahini with the lemon juice, it will curdle
Add a few tbsp of hot yogurt to the tahini mix, mix them well and drop them into the yogurt mix. Whisk them VERY well until the yogurt is smooth and there are no lumps
Add the meatballs with all the juices, bring the yogurt meatball mix to a boil
Let it boil over a couple of times and turn the heat off
Fry the pinenuts in some olive oil, once it gets golden brown remove it off the heat and pour into yogurt mix
Serve immediately with some rice on the side or just as is
Notes
This can be easily stored in the fridge for up to 3 days. When you want to reheat, if the yogurt is too thick add some water to it