epicurious4.5
Chicken Meatballs With Whipped Tahini and Arugula
Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this diabetes-friendly low carb chicken meatballs recipe.
👥 5 Servings⏱️ Prep & Cook: 1h🔥 Cook: 50 min👤 Lauren Joseph📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●colander
- ●grater
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Meatballs and roasted mushrooms
2
Place racks in middle and top third of oven; preheat to 450°.
3
Toss 1 lb. mushrooms (any variety), sliced into bite-size pieces with 1 Tbsp. extra-virgin olive oil, ½ tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground black pepper on a baking sheet.
. mushrooms (any variety), sliced into bite-size pieces1 lb. extra-virgin olive oil, divided2 Tbsp. extra-virgin olive oil1 Tbsp. freshly ground black pepper, divided2 tsp. freshly ground black pepper1 tsp
4
Grate 1 large zucchini and 1 small yellow onion on the large holes of a box grater. Add 1/4 tsp. Diamond Crystal kosher salt, mix thoroughly, and let sit in a colander over a bowl to release some liquid, at least ⏱️ 15 minutes. Using a clean dish towel, squeeze as much liquid as you can from zucchini mixture.
large zucchini1
5
Crack 1 large egg into a large mixing bowl and lightly beat with a fork. Add zucchini mixture, 2 garlic cloves, finely grated, 1 ½ lb. ground chicken, ½ cup mint leaves, finely chopped, 2 tsp. sumac, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper to bowl. Mix until just combined. Lightly oil hands with remaining 1 Tbsp. extra-virgin olive oil and form 18 meatballs, each about 2” in diameter, and place on a baking sheet.
large egg1large zucchini1. sumac2 tsp. freshly ground black pepper, divided2 tsp. freshly ground black pepper1 tsp. extra-virgin olive oil, divided2 Tbsp. extra-virgin olive oil1 Tbsp
6
Put both mushrooms and meatballs in the oven (meatballs on top rack, mushrooms in middle) and bake until mushrooms are golden brown and meatballs have reached an internal temperature of 165°, 20–⏱️ 25 minutes.
7
Whipped tahini sauce and assembly
8
Meanwhile, zest and juice 1 large lemon; you should have about 4 Tbsp. juice. Reserve 1 Tbsp. lemon juice in a small bowl. Add lemon zest and remaining juice to a medium bowl. Whisk in 1 garlic clove, finely grated, 1/2 cup tahini, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Stream in about 3 Tbsp. cold water, 1 Tbsp. at a time, until tahini mixture has fluffed up, turned pale, and is holding its shape. Taste and adjust salt as needed.
large lemon1
9
Toss warm mushrooms with 6 oz. arugula or other greens and ½ cup mint leaves. Add 1 Tbsp. extra-virgin olive oil, 1 tsp. freshly ground black pepper, remaining ½ tsp. Diamond Crystal kosher salt, and reserved 1 Tbsp. lemon juice; toss again.
. arugula or other greens6 oz. extra-virgin olive oil, divided2 Tbsp. extra-virgin olive oil1 Tbsp. freshly ground black pepper, divided2 tsp. freshly ground black pepper1 tsplarge lemon1
10
Spoon about 1 Tbsp. whipped tahini onto each plate, then top with 2–3 meatballs and warm salad. You’ll have extra whipped tahini, which will keep in the fridge for a week.
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