If the perfect bite exists, it may just be a meatball. These moist, flavorful keto chicken meatballs are seasoned with my shawarma blend and fresh herbs. Pulse all ingredients in a food processor and form into balls, Brown and crisp in a cast iron skillet and finish in the oven. Dress with homemade lemon tahini sauce and serve warm or save for snacking.
Add the onion, mint, and parsley to the well of a food processor. Pulse 8-10 times until the herbs and onions are minced. Add the salt, pepper, cumin, paprika, garlic powder, turmeric, and red pepper flakes to the onion and herb mixture and pulse a few times to incorporate the spices.
Break up the ground chicken into chunks and add to the spiced onion and herb mixture, then add the egg yolk. Pulse the mixture until the ingredients are completely incorporated into the ground chicken.
Form the mixture into 18 1.5” (1 heaping tablespoon) meatballs.
Heat a cast iron skillet over medium heat. Add the oil and heat until it shimmers. Add half the meatballs to the pan and brown on all sides, turning with tongs and gently shaking the pan to preserve their round shape. Remove the meatballs once evenly browned, then repeat with the remaining batch.
Once all the meatballs have been browned, return them all to the cast iron skillet in a single layer, leaving a bit of room between each. Transfer to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F using an instant read thermometer.
While the meatballs are baking, prepare the tahini sauce. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with ¼ cup of water to start. Blend on high until emulsified. Add additional water, 1 tablespoon at a time, to reach desired consistency.
Remove the meatballs from the oven and serve immediately with tahini sauce on the size.
Notes
Storing and Reheating
FRIDGE: store meatballs and tahini dressing separately in sealed containers in the fridge. Reheat meatballs in the microwave for 40-45 seconds, or until warmed through.
FREEZER: flash freeze the meatballs for best results. To do so, arrange the meatballs in a single layer on a parchment lined baking sheet, leaving a bit of room between each. Transfer to the freezer until firm, about 1 hour. Place the individually frozen meatballs into a freezer-safe storage container and store for up to 3 months. To reheat, place meatballs into a microwave safe bowl and with a plate on top. Microwave 1-2 minutes, or until warmed through.