Pat ground beef dry and crumble into a bowl

Separate green and white portions of scallions. Cut greens into thin rounds. Mince whites.

Cut cucumber into quarters lengthwise, then into bite sized pieces.

Cut lime in half

Cut spinach into bite sized pieces

Grate Ginger

Mince Garlic

Combine soy sauce, sesame oil, ginger, and garlic into stir-fry sauce

Combine tahini and coconut oil into tahini-coconut sauce

Add Scallion whites, 1 tbsp stir fry sauce, and 1 tbsp cold water with ground beef and season well with salt and pepper. Stir vigorously with a wooden spoon until “creamy”. Put bowl in freezer for 10 minutes.

Put cucumber, green scallions, and juice of half the lime in a plastic bag. Smash the cucumber pieces with the back of a spoon.

Add tahini-coconut sauce, 1 tbsp stir-fry sauce, and sesame seeds and mix in bag. Set aside

Scoop out meat mixture and form meatballs (use wet hands)

Fry the meatballs in a lightly oiled pan. 4 minutes on one side to set, 2 minutes on other side, then cook for 2 more minutes stirring frequently to cook through.

Remove from heat and add remaining stir-fry sauce.

To serve, toss spinach with the cucumber mixture and top with meatballs.