Georgian Meatballs with Tahini and Walnut Sauce
Transport your taste buds straight to the heart of Georgian cuisine with these hearty and flavorful Georgian Meatballs with Tahini and Walnut Sauce. Made with tender ground beef or lamb and a fragrant blend of coriander, cumin, and smoked paprika, these meatballs are pan-seared to golden perfection. The star of the dish, however, is the luxurious sauce—an irresistible blend of creamy tahini, finely ground walnuts, zesty lemon juice, and a hint of honey. Topped with optional pomegranate seeds for a pop of sweetness and fresh cilantro for a herbal finish, this dish is not only visually stunning but also brimming with rich, nutty flavors. Perfect for cozy weeknight dinners or as a crowd-pleasing appetizer, this recipe is a delightful fusion of bold spices and creamy decadence. Serve warm and watch it disappear from the table!
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Recipe Information
Ingredients
- 500 g ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tbsp fresh parsley, chopped
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp vegetable oil (for frying)
- 100 g walnuts, finely ground
- 3 tbsp tahini
- 2 tbsp lemon juice
- 120 ml water
- 1 tsp honey
- 0.25 tsp salt (for sauce)
- 2 tbsp pomegranate seeds (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
In a large bowl, combine ground beef or lamb, onion, garlic, parsley, coriander, cumin, smoked paprika, salt, black pepper, breadcrumbs, and the beaten egg. Mix well until evenly combined.
Form the mixture into small meatballs, about the size of a golf ball. You should get approximately 16-20 meatballs.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, if necessary, and cook for 8-10 minutes, turning occasionally to ensure they brown evenly and cook through. Remove and set aside.
In a medium bowl, whisk together the ground walnuts, tahini, lemon juice, water, honey, and a pinch of salt to create a smooth sauce. Adjust the consistency with a bit more water if it’s too thick.
Transfer the meatballs to a serving platter and drizzle generously with the tahini and walnut sauce.
Garnish with pomegranate seeds and fresh cilantro if desired, and serve warm. Enjoy your Georgian Meatballs with Tahini and Walnut Sauce!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 4023.5 mg | 22353% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
