Chicken Meatballs With Whipped Tahini and Arugula
4.5
(8)
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.
What you’ll need
Tahini
$12 At Amazon
Recipe notes
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