FRIED MEATBALLS WITH TAHINI SAUCE
Discover reinvented fried meatballs served with a creamy tahini sauce full of subtle flavors. A recipe with Mediterranean inspiration and a hint of Middle Eastern flair, perfect for impressing at the table. Crispy, flavorful, and with a perfect balance between tradition and modernity.
Cook the millet in a dry medium saucepan over medium heat, stirring occasionally, until fragrant and lightly toasted, about 3 minutes. Transfer to a small bowl and let it cool.
Meanwhile, mix the meat, garlic, coriander, pepper, and 1 1/2 teaspoons of salt in a medium bowl using your hands just until combined; be careful not to overwork it.
Working one at a time, loosely roll the meat mixture between your palms into 1¾-inch balls (you should have about 18) and place them on a rimmed baking sheet. Roll each ball in the toasted millet, pressing firmly to adhere it to the meat with your palms. Repeat as needed until fully coated. Chill the meatballs for at least 20 minutes and up to 2 hours (this will help the millet stick during frying).
Pour the olive oil into a large heavy pot fitted with a frying thermometer, filling it to about 1½ inches up the sides. Heat over medium heat until the thermometer reaches 350°F.
Meanwhile, combine the tahini sauce and garlic in a medium bowl. Gradually add 6 tablespoons of water, then the lemon juice, whisking constantly until the sauce is smooth and pourable. Season with salt.
Using a slotted spoon, gently lower the meatballs into the oil and fry without moving them for 2½ minutes (the millet will be lightly golden). Transfer to a paper towel-lined baking sheet and season lightly with salt. Serve the meatballs with ACHVA tahini sauce.
