Moroccan Chicken Meatballs With Tahini

Moroccan Chicken Meatballs With Tahini

Published on February 15, 2021 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

SUBSTITUTIONS & TIPS
Garlic may be omitted if not well tolerated. For a softer, moist texture, bake the meatballs covered with aluminum foil.

Meatballs are an excellent and versatile source of protein, particularly if you are following a small and frequent meal pattern.

Ingredients

  • Meatballs
  • 2 CUPS (450G) GROUND CHICKEN
  • 1 EGG
  • 1/2 CUP BREADCRUMBS
  • 2 CLOVES GARLIC, minced
  • 1 TSP GROUND CUMIN
  • 1/2 TSP GROUND CINNAMON
  • 1 TBSP LEMON ZEST
  • 2 TBSP OLIVE OIL
  • 1/2 TSP SEA SALT AND BLACK PEPPER
  • Dressing
  • 1/4 CUP TAHINI PASTE
  • 2 TBSP LEMON JUICE
  • 2 TSP HONEY
  • 3 TBSP WATER
  • 1/4 CUP FRESH MINT, finely chopped

Nutrition Info

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, combine all meatball ingredients. Mix well by hand or by using a fork. Put some oil or water on your hands and form 20 meatballs (around 1 tbsp of meat per ball). Place on a baking sheet lined with parchment paper.
  3. Bake uncovered for around 20 minutes until meatballs are cooked or the internal temperature of 165°F has been reached.
  4. In a small bowl, mix the ingredients for the dressing. Serve the meatballs together with the dressing.
  • Servings : 4
  • Recipe Type :
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