Herb & Tahini Chicken Meatballs (Baked, 30 Min)
These Herb and Tahini Chicken Meatballs are also a great post-workout snack if you are feeling tired of your usual smoothie option.
Equipment
Large mixing bowl
Rimmed baking sheet
parchment paper
Instant-read meat thermometer
Cookie scoop or tablespoon measure
Ingredients
1 pound ground chicken (minced chicken) - 450g, minced chicken
1 tablespoon lemon juice - about ½ small lemon
1 tablespoon Dijon mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic - minced
1 teaspoon ground ginger- 1 tablespoon tahini paste
½ teaspoon sea salt
¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, lemon juice, Dijon mustard, tahini, dried basil, dried oregano, minced garlic, ground ginger, sea salt, and black pepper. Mix thoroughly with your hands or a fork until everything is evenly distributed — don't rush this step, as even seasoning makes a real difference across all 11 meatballs.1 pound ground chicken (minced chicken), 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 clove garlic, 1 teaspoon ground ginger, 1 tablespoon tahini paste, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper
- Using a cookie scoop or tablespoon measure, portion the mixture into 11 equal meatballs (approximately 1.5 oz / 42g each). Roll each portion into a smooth ball and place on the prepared baking sheet, spacing them about 1 inch (2.5cm) apart.
- Bake for 20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. Remove from the oven and allow to cool for 5 minutes before serving or storing.
Notes
Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water for about 4 minutes, turning once.
Freezing: Freeze cooled meatballs in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge — do not thaw on the counter.
Make-Ahead: Mix the meatball mixture up to 24 hours in advance and refrigerate. Cold mixture is actually easier to roll into uniform balls.
Substitution: Ground turkey works as a 1:1 swap for ground chicken. For a slightly richer meatball, use dark-meat ground chicken or turkey.
Pro Tip: Use a cookie scoop or tablespoon measure to portion the mixture so all 11 meatballs are the same size and cook evenly. If the mix feels too soft to shape, chill it for 15 minutes before rolling.
Nutrition
Serving: 1servingCalories: 70kcalCarbohydrates: 1gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 35mgSodium: 146mgPotassium: 234mgFiber: 0.3gSugar: 0.1gVitamin A: 6IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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