Za’atar Chicken Meatballs
Za’atar Chicken Meatballs
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Ingredients
- 1 pound ground chicken
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½ teaspoon Morton & Bassett Aleppo Pepper
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1 teaspoon Morton & Bassett Sumac
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½ teaspoon Morton & Bassett Turmeric
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1 tablespoon Morton & Bassett Za’atar
- 2 teaspoons salt
- 3 garlic cloves, diced
- 1 garlic clove, whole
- ⅓ red onion, diced
- 1 large bunch cilantro, chopped
- 1 large bunch dill, chopped
- 1 small bunch basil
- 2-3 tablespoons olive oil
- ½ jalapeño, sliced
- ¼ cup water
- ½ lemon, juiced
- ½ cup tahini
Directions
In a large bowl, combine ground chicken, M&B Aleppo Pepper, M&B Sumac, M&B Turmeric, M&B Za’atar, salt, red onion, chopped garlic, and 1 teaspoon salt. Add half the cilantro and half the dill, then mix until well incorporated.
Form meatballs with about 2-3 tablespoons of meat per ball. Heat a skillet with 2-3 tablespoons of olive oil over medium heat and add meatballs once hot, searing each side until golden. Reduce heat to low and allow to finish cooking, reaching an internal temperature of 165°F.
While meatballs cook, make the sauce. In a food processor, add remaining cilantro, dill, basil, lemon juice, tahini, water, jalapeño, garlic clove, and 1 teaspoon salt. Blend until smooth.
Serve meatballs over a bed of the sauce. Top with a sprinkle of M&B Za’atar and cilantro.