Fried Meatballs with Tahini Sauce

Ingredients for Fried Meatballs with Tahini Sauce

• 80g millet

• 450g beef mince chuck (20% fat)

• 5 garlic cloves, finely grated

• 1 colher de chá de coentro em pó

• 1 colher de chá de pimenta-do-reino moída na hora

• 1 1/2 colheres de chá de sal kosher, mais a gosto

• Óleo vegetal (para fritar

• about 1350g )

• 80g tahini

• 1 dente de alho, finamente ralado

• 45ml de suco de limão fresco

• Um termômetro para fritura profunda

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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