Levantine Chicken Meatballs in Tahini Sauce

Name: Levantine Chicken Meatballs in Tahini Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1¼ lb (570 g) ground chicken, cold; ½ onion (100 g) yellow onion, medium, finely grated and squeezed dry; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (8 g) fresh mint, finely chopped; 1 tsp (5 g) ground cumin; ½ tsp (2 g) ground coriander; ⅓ cup (30 g) panko breadcrumbs; 1 egg (50 g) large egg; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) olive oil; ½ cup (125 ml) tahini (sesame seed paste); ⅓ cup (80 ml) fresh lemon juice; 4 cloves (20 g) garlic, cloves, minced; ¾ cup (180 ml) water; to taste kosher salt; 1 tbsp (15 ml) pomegranate molasses (optional, for depth) (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); ¼ cup (35 g) pine nuts, toasted, toasted (optional)

From the MyKitchenBank Kitchen

Tender ground chicken meatballs seasoned with cumin, garlic, and fresh herbs, simmered in a silky tahini sauce brightened with lemon juice and garlic. This Levantine classic is traditionally served over rice or with warm pita bread, perfect as a main course or appetizer.

Prep: 20 min
Cook: 25 min
Total: 45 min
Makes: 12 meatballs with sauce (serves 4)

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Ingredients

4 servings

For the meatballs
1¼ lb (570 g) ground chicken, cold
½ onion (100 g) yellow onion, medium, finely grated and squeezed dry
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (8 g) fresh mint, finely chopped
1 tsp (5 g) ground cumin
½ tsp (2 g) ground coriander
⅓ cup (30 g) panko breadcrumbs
1 egg (50 g) large egg
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For cooking
2 tbsp (30 ml) olive oil
For the sauce
½ cup (125 ml) tahini (sesame seed paste)
⅓ cup (80 ml) fresh lemon juice
4 cloves (20 g) garlic, cloves, minced
¾ cup (180 ml) water
to taste kosher salt
1 tbsp (15 ml) pomegranate molasses (optional, for depth) (optional)
For garnish
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
¼ cup (35 g) pine nuts, toasted, toasted (optional)

Equipment (5)

Large bowl
Small bowl
12-inch (30 cm) skillet or shallow pan with lid
Whisk
Measuring spoons and cups

Steps

Before you start

Have all ingredients measured and prepped before starting—meatballs cook quickly
Use ground chicken that is cold from the refrigerator for the best texture
Make sure your tahini is well-stirred; it naturally separates

1
Mix the meatball base
- In a large bowl, combine the cold ground chicken, grated squeezed-dry onion, chopped parsley, mint, cumin, coriander, breadcrumbs, egg, salt, and black pepper.
- Using your hands, gently mix until just combined—avoid overmixing or the meatballs will be tough.
- The mixture should hold together but feel loose and tender.
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Ready when: mixture just combined and holds together
Tip: Overmixing develops gluten in breadcrumbs, making meatballs dense. Mix only until ingredients are distributed.
2
Shape the meatballs
- Lightly wet your hands with cool water to prevent sticking.
- Shape the mixture into 12 evenly-sized meatballs, each about 1.5 inches (4 cm) in diameter.
- Place them on a clean surface or parchment paper.
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Ready when: 12 meatballs shaped and ready to cook
Tip: Slightly wet hands make shaping easier without the mixture sticking excessively.
3
Sear the meatballs
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.
- Once shimmering, carefully place the meatballs in the skillet in a single layer.
- Sear for 2–3 minutes per side until golden-brown on the outside (they won't be cooked through yet).
- Work in batches if needed.
- Transfer to a clean plate.
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Ready when: meatballs golden-brown on all sides
Tip: Don't move the meatballs too early—let them develop a crust before turning. This keeps them from breaking apart.
4
Make the tahini sauce
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and pomegranate molasses (if using).
- Whisk until smooth and well combined.
- The sauce will initially look separated but will come together with whisking.
- Taste and adjust salt to preference.
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Ready when: sauce smooth and well combined
Tip: Tahini can seem grainy at first—persistent whisking emulsifies it with the lemon juice to create a creamy sauce.
5
Simmer meatballs in sauce
- Pour the tahini sauce into the same skillet over medium heat.
- Gently nestle the seared meatballs back into the sauce.
- Bring to a gentle simmer, then reduce heat to medium-low.
- Partially cover with a lid and simmer for 10–12 minutes, stirring gently halfway through, until the meatballs are cooked through and the sauce is bubbling gently.
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Ready when: meatballs firm and cooked through, sauce gently simmering
Tip: Keep the heat low to avoid breaking the meatballs. A gentle simmer ensures even cooking and a silky sauce.
6
Check for doneness and adjust
- Pierce the largest meatball with a knife—the interior should be opaque and no longer pink.
- If needed, simmer an additional 2–3 minutes.
- Taste the sauce and adjust salt and lemon juice to your preference; the sauce should be tangy and savory.
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Ready when: meatballs opaque throughout when cut open
Tip: Ground chicken can seem undercooked even when done—look for no pink and firm texture, not just color.
7
Plate and garnish
- Transfer the meatballs and sauce to a serving dish or individual bowls.
- Scatter fresh chopped parsley and toasted pine nuts over the top, if desired.
- Serve warm over steamed rice, couscous, or with warm pita bread and a simple salad.
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Tip: Toasted pine nuts add authentic flavor and texture. Toast them in a dry skillet for 2–3 minutes before serving.

Good to know

Tips

Toast the cumin and coriander in a dry skillet for 1–2 minutes before grinding or adding to heighten their flavor.
For a silkier sauce, strain the tahini mixture through a fine-mesh sieve before adding the meatballs to remove any lumps.
Serve with warm pita bread, hummus, and a crisp lemon-dressed salad for a complete Levantine meal.
The meatballs are also excellent served as appetizers at room temperature with tahini sauce for dipping.

Make ahead

Meatballs can be shaped and refrigerated, covered, for up to 4 hours before searing. The tahini sauce can be made up to 2 days ahead and stored in the refrigerator; whisk again before using.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally and adding a splash of water if the sauce has thickened. Do not freeze; the tahini sauce becomes grainy after freezing.

Substitutions

ground chicken → ground turkey or ground lamb. Turkey will be slightly leaner; lamb is richer and more traditional in some Levantine regions. Adjust cooking time slightly if needed.
tahini (sesame seed paste) → tahini thinned with more water for a lighter sauce, or Greek yogurt mixed with tahini for tanginess. Pure yogurt alone will be less nutty. A blend of half tahini and half yogurt works well for a lighter sauce.
pomegranate molasses (optional, for depth) → 1 tablespoon red wine vinegar or extra lemon juice. Vinegar adds tartness but not the same sweet-sour complexity. Lemon juice is milder but cleaner.
fresh mint → fresh dill or 1 tsp dried mint. Dill offers a different herbal note. Dried mint is more concentrated; use half the amount.