Moroccan Chicken Meatballs With Tahini

    • Prep Time
    • Minutes
    • Total 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.

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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

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

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.

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