In a large mixing bowl, combine 1 pound of ground beef, grated onion, minced garlic, fresh herbs, and gluten-free breadcrumbs. Mix with your hands until everything is well incorporated. Let it rest for a few minutes while you prepare your potatoes.

With wet hands, take portions of the kofta mixture and shape them into elongated meatballs or patties, approximately 2-3 inches long. Place them on a lightly greased baking tray.

Preheat your oven to 400°F (200°C). While it’s heating, wash and cut 2-3 potatoes into wedges. Lay the potato wedges in a baking dish, spreading them out evenly. Season generously with salt and pepper.

Transfer the baking dish into the preheated oven and bake for 30 minutes.

While the kofta and potatoes are baking, whisk together 1/3 cup tahini with 1/4 cup lemon juice in a separate bowl. Adjust seasoning if needed.

After the initial 30 minutes, carefully drizzle the prepared tahini sauce over the kofta and potatoes. Return to the oven for an additional 10-15 minutes.

Once baked, garnish with additional fresh herbs and serve warm.