Chicken Meatballs With Whipped Tahini and Arugula
4.3
(6)
These chicken meatballs get their moisture from shredded zucchini and plenty of finely chopped onion instead of the typical breadcrumbs, which makes them a win for a carbohydrate-conscious, diabetes-friendly diet. Use dark meat for maximum flavor, and work quickly when forming the meatballs, as the mixture will be looser than usual without the crumbs. Preheating the oven to 450°F helps the meatballs crisp and hold their shape as soon as you pop them in to bake.
The whipped tahini is inspired by the one often served at Los Angeles restaurant Botanica, but I’ve doubled down on the lemon juice to balance out the earthy roasted mushrooms and sesame seeds.
This recipe has been selected as Type 2 diabetes–friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it’s right for you.
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What you’ll need
Tahini
$12 At Amazon
Recipe information
Total Time
1 hour
Yield
5–6 servings (3 meatballs per serving)
Ingredients
Meatballs and roasted mushrooms
Whipped tahini sauce and assembly
Preparation
Meatballs and roasted mushrooms
Step 1
Place racks in middle and top third of oven; preheat to 450°.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Whipped tahini sauce and assembly
Step 6
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.
Step 7
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.
Step 8
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.
Recipe notes
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