Fried Meatballs with Tahini Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These crispy beef meatballs offer a sophisticated twist on a classic high-protein favourite. By coating the rich beef mince in toasted millet, you achieve a remarkable nutty crunch that provides a wonderful contrast to the tender, spiced interior. Infused with coriander and plenty of garlic, every bite delivers a deep, savoury flavour profile that is perfectly balanced by the bright acidity of the accompanying citrus dressing.

This dish is an excellent choice for those seeking a nutritious, satisfying meal that feels special enough for a weekend dinner. The creamy tahini sauce, spiked with fresh lemon juice, adds a silky texture that cuts through the richness of the fried meatballs. Serve them as a substantial snack or as the centrepiece of a Mediterranean-inspired spread alongside a fresh green salad.

Ingredients for Fried Meatballs with Tahini Sauce

80g millet
450g beef mince chuck (20% fat)
5 garlic cloves, finely grated
1 tesked malen koriander
1 tesked nymalen svartpeppar
1 1/2 teaspoons kosher salt, plus more
Vegetabilisk olja (för fritering)
about 1350g )
80g tahini
1 vitlöksklyfta, fint riven
45ml färsk citronsaft
En friteringstermometer

How to make Fried Meatballs with Tahini Sauce

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 teaspoons 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 177°C.

Meanwhile, combine tahini and garlic in a medium bowl. Gradually add 90ml 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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