Best 3 Fried Meatballs With Tahini Sauce Recipes
Seeking a delectable and flavorful culinary adventure? Look no further! Embark on a tantalizing journey as we uncover the secrets to creating the perfect fried meatballs, complemented by a velvety tahini sauce that will tantalize your taste buds. Whether you're a seasoned chef or just starting your culinary explorations, this guide will provide you with essential tips, tricks, and an easy-to-follow recipe that will elevate your mealtime experience to new heights. Get ready to tantalize your taste buds and enjoy a mouthwatering symphony of flavors that will leave you craving for more!
Here are our top 3 tried and tested recipes!
FRIED MEATBALLS WITH TAHINI SAUCE
Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.
Provided by Anissa Helou
Categories Bon Appétit Appetizer Ground Beef Beef Grains Garlic Coriander Sesame Lemon Juice Deep-Fry Fry Meatball Hors D'Oeuvre
Yield 4 servings
Number Of Ingredients 14
Steps:
- Meatballs
- Cook millet in a dry medium skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 3 minutes. Transfer to a small bowl and let cool.
- Meanwhile, mix beef, garlic, coriander, pepper, and 1 1/2 tsp. salt in a medium bowl with your hands just to combine; be careful not to overwork.
- Working one at a time, roll meat mixture loosely between your palms into 1 3/4" balls (you should have about 18) and place on a rimmed baking sheet. Roll each ball in toasted millet, pressing and packing firmly into meat with your palms. Repeat process as needed until completely coated. Chill meatballs at least 20 minutes and up to 2 hours (this will help the millet adhere during frying).
- Sauce and assembly:
- Pour oil into a large heavy pot fitted with a deep-fry thermometer to come 1 1/2" up sides; heat over medium until thermometer hits 350°F.
- Meanwhile, combine tahini and garlic in a medium bowl. Gradually add 6 Tbsp. water, then lemon juice, whisking constantly until sauce is smooth and pourable. Season with salt.
- Using a slotted spoon, gently lower meatballs into oil and fry undisturbed 2 1/2 minutes (millet will be light golden). Transfer to a baking sheet lined with paper towels; season lightly with salt. Serve meatballs with tahini sauce.
CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler with an oven rack placed 3 inches below heat source.
- Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
- Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram
GEORGIAN MEATBALLS WITH TAHINI AND WALNUT SAUCE
Make and share this Georgian Meatballs With Tahini and Walnut Sauce recipe from Food.com.
Provided by MarraMamba
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To make the sauce, toast the walnuts in a large heavy frying pan, stirring over a medium heat for about 5 minutes until the walnuts are golden brown. Remove from the pan and leave to cool.
- Set aside a few walnuts to use as garnish, then grind the remainder in a food processor.
- In a medium bowl, combine the garlic, tahini, and lemon juice and season to taste. The paste will be very thick at this stage, so add 4-5 tablespoons of water and beat with a fork until you have the consistency of very thick double cream, adding more water as needed. Add the ground walnuts to the tahini and refrigerate until ready to use.
- To make the meatballs, combine the minced veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice and cinnamon. Mix well, then stir in the beaten egg white. Add the fresh herbs and salt and pepper to taste and mix thoroughly.
- Shape the mixture into balls the size of golfballs. Heat the oil in a large frying pan. Fry the meatballs a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes per batch. Keep the cooked meatballs warm while you fry the remainder.
- To serve, garnish the tahini and walnut sauce with the reserved whole walnuts, and serve with the hot meatballs and some crusty bread.
Tips for Making Fried Meatballs with Tahini Sauce:
- Select high-quality ground meat: The quality of the meat you use will significantly impact the meatballs' flavor and texture. Opt for freshly ground meat with a good fat content for extra juiciness. - Use a combination of spices: Don't be afraid to experiment with different spices to create a flavorful meatball mixture. Common spices include cumin, coriander, paprika, garlic powder, onion powder, and cayenne pepper. - Handle the meat gently: Overworking the meat mixture can result in tough meatballs. Mix the ingredients just until combined and avoid over-kneading. - Fry the meatballs in batches: To ensure even cooking, fry the meatballs in small batches in hot oil. This will prevent overcrowding the pan and help the meatballs brown evenly. - Make sure the meatballs are cooked through: Use a meat thermometer to ensure the meatballs have reached an internal temperature of 165°F (74°C) before removing them from the oil. - Prepare the tahini sauce while the meatballs are frying: This will allow the flavors to meld and develop while the meatballs cook. - Serve the meatballs hot with the tahini sauce: Garnish with fresh herbs like parsley or cilantro for an extra pop of flavor.Conclusion:
Fried meatballs with tahini sauce is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as a party snack. With its crispy exterior, juicy interior, and creamy tahini sauce, this dish is sure to be a hit among your family and friends. Whether you're a seasoned cook looking to try a new recipe or a beginner learning the basics, this detailed guide will equip you with the knowledge and techniques to create this flavorful dish with confidence. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds craving for more.
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