Description
Made with lean ground chicken, turmeric, cumin, and parsley, these easy baked meatballs are packed with Middle Eastern flavors. Whip them up as a high protein snack or serve them over salad. There are so many things you can do with this gluten-free, dairy-free recipe!
Ingredients
Units
Scale
Meatballs:
- 1/2 lb white mushrooms
- 2 tbsp fresh flat leaf parsley
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 lb (455g) ground chicken
- Cooking spray
Dressing:
- 6 tbsp tahini
- 8 tsp lemon juice
- 4 tsp extra virgin olive oil
- 1/4 cup water
- 3 tsp honey
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 425℉ (215℃).
- Line a large sheet pan with aluminum foil, and spray with cooking spray.
- Finely chop the mushrooms (or pulse a couple of times in a blender/food processor).
- Finely chop the parsley.
- Add the parsley, mushrooms, cumin, cinnamon, turmeric and ground chicken to a medium-large mixing bowl. Mix until well-combined.
- Roll the chicken mixture into 1-inch balls, and place on the greased sheet pan.
- Insert the sheet pan into the oven and cook for 15-20 minutes or until the meatballs reach an internal temperature of 165℉ (74℃). While the meatballs are cooking, combine the tahini, lemon juice, olive oil, water, and, honey in a small bowl. Whisk until well-combined.