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Veal Meatballs & Crispy Potatoes in a Creamy Tahini Yogurt Puddle

Cut:

You only need 30 mins to put together this delicious appetizer platter featuring the most delicious and tender ground veal meatballs.  

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Ingredients:

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