These are baked ground chicken meatballs seasoned with tahini, Dijon mustard, lemon juice, garlic, ginger, and dried herbs. They come together in 10 minutes of prep and 20 minutes in the oven, making 11 meatballs at about 103 calories each. The honest reason to make them is that they hold up well after cooking — refrigerate or freeze a batch and you have ready protein for several meals without any extra work mid-week.
The short version of why this works
Two things carry this recipe. First, tahini and Dijon mustard both add fat and moisture directly into the mix, which matters a lot with ground chicken — it’s a lean meat that dries out fast in the oven. That internal moisture is what keeps the meatballs from turning chalky by day three in the fridge. Second, everything gets combined raw in one bowl before shaping, so the garlic, ginger, and dried herbs have time to distribute evenly through the meat rather than sitting on the surface. Don’t rush the mixing step — a thorough combine before you start rolling makes a real difference in consistent flavor across all 11 meatballs. Because these are ground poultry, bake until the internal temperature hits 165°F (74°C); a meat thermometer at the 20-minute mark is the only reliable check.
Smart swaps
- Tahini paste: This is the one ingredient worth buying if you don’t have it. Sunflower seed butter works in a pinch for a similar fat and moisture contribution, but the flavor shifts noticeably. Peanut butter is too sweet.
- Ground chicken: Ground turkey (breast or thigh) is a direct swap at the same weight and bakes in the same time. Use thigh-based mince if you can — it has more fat and stays moister than breast-only.
- Lemon juice: Fresh or bottled both work here. The amount is small enough that the difference is minor.
- Dried basil and oregano: Any dried Italian herb blend covers both. Skip the fresh herb garnish before serving — not worth the extra dish.
Common problems and fixes
- Meatballs fall apart when rolling: Ground chicken is wetter than beef or pork. If the mix feels too loose to hold a shape, refrigerate it for 15 minutes before rolling — the fat firms up and the mixture becomes easier to handle.
- Uneven browning on the bottom: Parchment is called for in the recipe, but if your baking sheet is thin or warped, the bottoms can scorch before the centers are done. Use a heavy rimmed sheet pan and place it on the middle rack, not the lower one.
- Meatballs stick together in the freezer: Freeze them in a single layer on the parchment-lined sheet first for about an hour, then transfer to the airtight container. They won’t fuse into a block and you can pull out exactly how many you need.
- Bland flavor after reheating: A small squeeze of fresh lemon juice over the meatballs after reheating brings the flavors back up. The acid that was bright when fresh dulls slightly in the fridge.
- Centers still pink at 20 minutes: Oven calibration varies. If your meatballs are on the larger side or your oven runs cool, add 3–5 minutes and confirm 165°F (74°C) with a thermometer before eating.
Keeping and reheating
Cooked meatballs keep in an airtight container in the fridge for up to 4 days. For reheating, a covered skillet over medium-low heat with a tablespoon of water is faster than the oven and keeps them from drying out — about 4 minutes, turning once. The microwave works too; cover them loosely and use 50% power in 60-second intervals. For freezing, they keep well for up to 3 months. Thaw overnight in the fridge rather than on the counter, especially since these are poultry-based. Once thawed, reheat the same way as fresh-cooked and don’t refreeze.
Simple and Easy Herb and Tahini Chicken Meatballs
Ingredients
1 pound ground chicken (minced chicken) - organic
1 pound lemon juice
1 pound Dijon mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 large clove garlic - minced
1 teaspoon ground ginger- 1 tablespoon tahini paste
½ teaspoon Sea salt
1 dash ground black pepper
Instructions
- Preheat the oven to 350°F.
- Combine all of the above ingredients into a large bowl.
- Form 11 meatballs and place them on a parchment-lined baking sheet.
- Bake for 20 minutes and allow to cool.
Notes
Nutrition
Common questions
Can I cook these in a skillet instead of the oven?
Yes — a non-stick or cast iron skillet over medium heat works fine. Cook them for about 12–15 minutes total, turning every few minutes to brown all sides, and confirm the internal temperature reaches 165°F (74°C) before serving.
Do I need a binder like egg or breadcrumbs?
No — the recipe doesn’t include one and the meatballs hold together without it, provided the mix is well combined and chilled if it feels too soft to shape. The tahini and mustard provide enough cohesion for baking.
Can I double the batch?
Easily. Double all ingredients and use two sheet pans, rotating them halfway through baking so both cook evenly. Don’t crowd the meatballs — they need a little space around each one or they steam rather than bake.
What can I serve these with to make a full meal?
They work well over couscous, rice, or alongside roasted vegetables — anything that can be portioned out quickly during the week. A simple yogurt sauce or store-bought hummus on the side adds enough richness that you don’t need anything else.
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- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Savory Lebanese Lamb Pastries
- Levantine Lamb Za’atar Flatbread
