Fried Meatballs with Tahini Sauce
Crispy meatballs coated in toasted millet and served with a creamy tahini sauce. These golden-brown beef meatballs are seasoned with garlic and warm spices, then fried until perfectly crispy on the outside while remaining juicy inside.
Ingredients
- •½ cup millet
- •1 lb ground beef chuck
- •5 cloves garlic
- •1 tsp ground coriander
- •1 tsp black pepper
- •1½ tsp kosher salt
- •9 cups vegetable oil
- •½ cup tahini
- •1 clove garlic
- •3 Tbsp lemon juice
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
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.
3 min
- 2.
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.
5 min
- 3.
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).
20 min
- 4.
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.
10 min
- 5.
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.
5 min
- 6.
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.
3 min