Fried Meatballs with Tahini Sauce
Fried Meatballs with Tahini Sauce is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Cook millet in a dry medium skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.