Georgian Meatballs With Tahini And Walnut Sauce Recipes

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CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE



Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce image

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

3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
1/2 teaspoon hot sauce, more for serving
Black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
Fresh lemon juice, to taste

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



Georgian Meatballs With Tahini and Walnut Sauce image

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

200 g ground veal
200 g minced chicken
1 onion, finely chopped
3 garlic cloves, crushed
50 g dried sour cherries, chopped
50 g pine nuts, lightly toasted and roughly chopped
1/2 teaspoon Hungarian paprika
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 egg white, lightly whipped
1 bunch fresh coriander, finely chopped
1 bunch of fresh mint, finely chopped
salt and pepper
2 tablespoons vegetable oil
200 g shelled walnuts
3 garlic cloves, peeled and finely chopped
150 g tahini
2 large lemons, juice of
crusty bread

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.

FRIED MEATBALLS WITH TAHINI SAUCE



Fried Meatballs with Tahini Sauce image

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

Meatballs:
1/2 cup millet
1 lb. ground beef chuck (20% fat)
5 garlic cloves, finely grated
1 tsp. ground coriander
1 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt, plus more
Sauce and assembly:
Vegetable oil (for frying; about 9 cups)
1/2 cup tahini
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
Special Equipment
A deep-fry thermometer

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.

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