FOR THE MEATBALLS:
1 lb ground veal
1 onion, chopped
Handful fresh coriander, chopped
1 tsp garlic paste
2 tsp paprika
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 1/4 tsp salt
FOR THE POTATOES:
Baby potatoes, quartered
1 tsp paprika
1 tsp salt
1 tbsp olive oil
2 tbsp cornstarch
FOR THE CREAMY TAHINI YOGURT:
1 cup Greek yogurt
2 tbsp tahini
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp sugar
1/2 tsp garlic paste
juice from 1/4 lemon
2 tbsp water
Instructions:
For the veal meatballs: Combine ingredients, form into balls then air-fry at 375F for 12 mins, shake basket halfway for even cooking.
For the potatoes: Combine ingredients and air-fry at 400F for 20 mins, shake basket halfway through for even cooking.
For the creamy tahini yogurt: Combine ingredients and set aside
To assemble:
Spread yogurt onto a plate.
Top with potatoes and meatballs.
Garnish with pine nuts and fresh coriander.
Serve with pita.
Recipe courtesy of Fariha Ekra @lifewithfarihaa