These days I’m all about tahini because it’s deliciously versatile. Make sure to roll these meatballs firmly into the millet so that the tiny grains don’t fall off during frying.
1/2 Cup Millet
1 Pound Ground Beef
1/2 Cup Chopped Onions
6 Garlic Cloves (Minced)
1 Teaspoon Ground Coriander
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2/3 Cup Tahini
2 Garlic Cloves (Minced)
4 Tablespoons Fresh Lemon Juice
7 Tablespoons Water
Vegetable Oil (For Frying)
Place medium-size skillet over a medium heat. Add millet and toast for 3 minutes. Stir frequently. Remove from heat and let cool.
In large-size bowl combine beef, onions, garlic, coriander, kosher salt, and pepper. Roll mixture into about 18 meatballs. Roll in cooled millet and place onto plate. When you’ve completed all meatballs, cover plate with plastic wrap and place into refrigerator for 1 hour.
In medium-size bowl combine tahini and garlic. Add water and lemon juice. Whisk until sauce is smooth. Set aside.
Remove meatballs from fridge. Pour about 9 cups vegetable oil into heavy pot and turn heat to a medium. Bring oil temperature to 350 degrees. Using a slotted spoon gently lower meatballs into oil and fry about 2 1/2 minutes. Work in batches if you need to. Transfer to plate with paper towels.
Serve meatballs with tahini sauce.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
©Tiny New York Kitchen © 2020 All Rights Reserved