This recipe was already calling my name when I realized there would be tahini involved as a moistening agent. But then I read the rest of the recipe and realized some unexpected ingredients were involved – lime! cumin! hot sauce! – and I was highly intrigued. This was a NYT recipe and it did not disappoint, though I did decide to serve it simply with roasted broccoli and cauliflower rather than the toasted pita/cucumber/avocado/mint salad they suggest. Not that the salad sounded bad…I just didn’t have the time or energy on this particular night.
Start by zesting 1 lime (about 1 teaspoon) into a bowl. To the bowl, add 1/2 c. stirred tahini, 2 tbsp of your favorite hot sauce, and 1/2 tsp cumin and whisk together. Get 1 lb ground chicken set up in another bowl and add salt as well as at least half the tahini mixture. Mix to combine. Form into 12-16 meatballs and roast for 10-12 minutes at 425. Serve with extra sauce.
I used a small batch hot sauce and these meatballs had just the right amount of kick. I typically pair tahini with lemon, but combining it with lime and cumin was a new [very good] pairing.
Peaches to Apples 