Simple. Fast. Tasty. What’s not to like about chicken meatballs? These little Southwest Chicken Meatballs make a delicious snack. But I like them best served over warm brown rice with lentils and steamed or roasted vegetables.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

  • 1 Tbs. olive oil
  • 1 egg
  • 1 lb. ground chicken breast
  • ½ red bell pepper, finely chopped
  • ¼ onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 clove garlic, minced
  • ½ tsp. kosher salt
  • 1 tsp. ground coriander or cumin
  • ½ cup whole wheat panko bread crumbs
  • ¼ tsp. freshly ground black pepper
  • ½ cup Smoky Tahini Sauce (see recipe)

Instructions

  1. Preheat the oven to 475°F. Coat a large lined rimmed baking pan with the oil.
  2. In a large bowl, lightly beat the egg. Mix in the chicken, bell pepper, onion, jalapeño, garlic, salt, coriander, bread crumbs, and black pepper. Form the mixture into about 20 small meatballs of about 2 Tbs. each and place them on the pan.
  3. Roast the meatballs on the top oven rack until cooked through, 10-12 minutes. Serve with the Smoky Tahini Sauce.

Smoky Tahini Sauce

Makes: ½ cup (8 Tbs.)

Ingredients

  • 2 Tbs. tahini
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon or lime juice, more to taste
  • ½ tsp. smoked paprika or chipotle powder
  • ½ tsp. kosher salt

Instructions

  1. Whisk all the ingredients together with 2 Tbs. water.

Nutrition Information

Per serving (5 meatballs + 2 Tbs. tahini sauce):

  • Calories: 340
  • Total fat: 19 g
  • Sat fat: 3 g
  • Carbs: 12 g
  • Fiber: 2 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 30 g
  • Sodium: 570 mg

Photo: Kate Sherwood/CSPI.

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