Georgian Meatballs With Tahini And Walnut Sauce Recipes

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

Ingredients

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

Ingredients

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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