Meatballs With Tahini and Almond Sauce
I haven’t shared a meatball recipe in a while. Of course, that doesn’t mean I haven’t been eating meatballs! I make them quite often, using both my existing recipes and new variations. However, I don’t share every new recipe I try just for the sake of having something different to post. Every recipe I share has to pass my personal taste test. My latest discovery, which not only passed that test but exceeded all expectations, is these tahini and almond meatballs.
When tahini and beef stock come together, the tahini acts almost like a flavor booster, bringing out the very best in the beef stock. Add the flavor and crunch of almonds to the mix, and you get an extraordinary dish that is difficult to put into words.
You can make the meatballs using any recipe you like, as long as they are flavorful and don’t dry out. Yes, there is a Turkish dish called kuru köfte, which literally translates to “dry meatballs,” but I sometimes think the name is misunderstood. It refers to meatballs served without a sauce, as opposed to sulu köfte, or meatballs in sauce. It doesn’t mean meatballs that are as hard and dry as a rock!
Whether served with or without sauce, meatballs should always be tender. Just as perfectly cooked Turkish rice pilav should have separate, fluffy grains, the key to perfectly cooked meatballs is their tenderness. Don’t listen to anyone who says, “Juice is running out of these meatballs, so they must be undercooked.” If you’ve managed to keep the juices inside and make tender, juicy meatballs, all you deserve to hear is praise for your cooking!
You can serve these tahini and almond meatballs with baked sweet potato, but I think steamed rice makes an even better pairing. Especially if you’re preparing this dish for guests, rice would be my recommendation.
I highly recommend giving this recipe a try. I’d love to hear what you think, so please share your feedback in the comments after making it.
Enjoy!
Ingredients
For the meatballs:
- 800 g ground beef,
- 1 egg,
- 1 tablespoon breadcrumbs,
- Salt, to taste,
- Black pepper, to taste,
- Chopped fresh parsley,
- A few tablespoons of olive oil, for frying.
For the sauce:
- 400 ml beef stock,
- 1 tablespoon all-purpose flour,
- 1 tablespoon butter,
- 3 tablespoons sliced almonds,
- 2 tablespoons tahini,
- Salt, to taste.
Preparation
- Place the ground beef, egg, breadcrumbs, salt, black pepper, and chopped parsley in a bowl. Knead until well combined,
- Take portions of the mixture slightly smaller than a mandarin orange. Roll them into balls, then flatten them gently,
- Heat the olive oil in a large skillet over medium-high heat,
- Add the meatballs and fry on both sides until nicely browned and cooked through. Avoid overcooking them, as they should remain tender and juicy,
- Wipe the skillet clean and melt the butter,
- Add the flour and cook, stirring, for a minute or two,
- Gradually pour in the beef stock, stirring continuously. Cook until the sauce thickens,
- Add the salt, tahini, and sliced almonds. Stir well to combine, then remove the sauce from the heat,
- Arrange the meatballs on serving plates and drizzle the tahini and almond sauce over them.
Enjoy!