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Simple and Easy Herb and Tahini Chicken Meatballs
Eleanor Craig
These Herb and Tahini Chicken Meatballs are also a great post-workout snack if you are feeling tired of your usual smoothie option.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Mediterranean
Servings
11
meatballs
Calories
103
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
To Freeze. Place the cooled meatballs in a large airtight container and freeze. Remove the cooked meatballs several hours ahead of time to thaw!
Nutrition
Calories:
103
kcal
Carbohydrates:
6
g
Protein:
9
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
0.03
g
Cholesterol:
35
mg
Sodium:
585
mg
Potassium:
334
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
37
IU
Vitamin C:
16
mg
Calcium:
39
mg
Iron:
1
mg
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