Chicken, Lemon and Thyme Meatballs with Whipped Tahini

Chicken Meatballs with Tahini Photo: Gretchen Lowe

Ingredients

Whipped Tahini

• 1 cup tahini
• 2 cloves garlic, peeled
• Zest and juice of half a lemon
• 1 teaspoon sea salt
• ⅔ cup water

Chicken Meatballs

• 700g chicken mince, (a mix of breast and thigh meat)
• 2 tbsp fresh thyme, plus extra sprigs for serving
• ½ cup Italian parsley, finely chopped
• ½ cup Greek yoghurt
• 2 cloves, garlic, minced
• Zest of a lemon
• ¾ cup panko bread crumbs
• 1 egg, lightly beaten
• 1 ½ tsp salt
• 1 tbsp olive oil, plus more for frying

To serve (optional)

• Cashew nuts
• Parmesan cheese

Method

For the whipped tahini - add tahini, garlic, lemon juice, and salt to the bowl of a food processor.

Process for 30 seconds or so until the garlic is finely chopped. Gradually add up to ⅔ cup of water while the motor is still running.

The mixture may seize at first but then will transform into a silky smooth mayonnaise-type spread. Set aside while you make the meatballs.

For the meatballs - In a large bowl, combine all ingredients and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using your hands or two spoons, form meatballs about 3-4cm in diameter, then place them on a plate until ready to use.

In a large skillet, heat olive oil over medium-high heat. When the oil is hot, fry the meatballs inbatches with a few sprigs of thyme, flipping occasionally, until browned all over and cooked through approx 4-5 minutes.

Alternatively, bake in a hot oven at 200C fan bake for 20 minutes turning halfway through. (drizzle with oil first)

Transfer the cooked meatballs to a paper towel-lined plate.

To serve, spread whipped tahini on a large serving platter. Top with meatballs, thyme sprigs, extra olive oil, cashew nuts and parmesan if using.