Chicken Shawarma Meatballs

Ingredient notes

Tahini Sauce

• Yogurt – Plain Greek yogurt provides a creamy consistency, but you can also use regular plain full-fat yogurt instead. 
• Tahini paste – Tahini is a sesame seed paste that’s nutty and delicious! Look for it near the peanut butter in your grocery store, or order it online.
• Garlic – Fresh clove peeled and grated or minced for punchy flavor.
• Lemon juice – This will brighten the sauce. Lime juice can also be used.
• Cumin – Adds warmth to the sauce. 
• Extra virgin olive oil – The oil emulsifies the sauce, giving it a silky and cohesive consistency.
• Salt – To taste. 
• Water – Thins the sauce to your ideal consistency – less for thick sauce, more for drizzle-ready sauce. 

Meatballs

• Ground chicken – It’s a lean protein but doesn’t sacrifice flavor. When shopping, pick up ground chicken with a good balance of white and dark meat.
• Bread crumbs – To bind the meatball mixture for structure.  You can use regular or panko bread crumbs.
• Egg – Bring to room temperature and lightly beat. The egg adds moisture and acts as another binding agent so that the meatballs don’t fall apart. 
• Garlic and onion – For aromatic depth of flavor. 
• Spices and seasonings – I’ve used cumin, coriander, paprika, turmeric, ground cardamom, red pepper flakes (optional), ground allspice, salt, and pepper. 
• Herbs – Fresh (or dried) parsley and fresh mint, minced.  
• Extra virgin olive oil –  To fry the meatballs or to drizzle over the shaped meatballs before baking. You could also use avocado oil or another neutral vegetable oil. 

For Serving

• Red onion – Slice and roast in the oven alongside the meatballs if you opt for the baking method. 
• Cucumber – You could slice into rounds or thin strips. The cucumber offers a refreshing addition to your plate and a lovely cooling element, especially if you’ve made spicy meatballs. 
• Red pepper – Slice and roast in the oven alongside the meatballs if you opt for the baking method. 
• Tzatziki sauce – The perfect sauce to serve with this Middle Eastern dish! Use store-bought or homemade tzatziki sauce. 
• Pita bread – To soak up all that delicious sauce. 

How to make it

Step 1

Make the tahini sauce

• Stir all of the tahini sauce ingredients together in a small bowl. Or, add the ingredients to a food processor and process.
• Adjust the consistency of the sauce with a little water until it is spoonable. 

Step 2

Shape the meatballs

• Combine the meatball ingredients in a large bowl. 
• Season with a pinch of salt and pepper.
• Roll a tablespoon of the meatball mixture in your hands to form a meatball, then set aside. Repeat until no meatball mixture is left. You should have about 40 meatballs in total. 

Step 3

Cook the meatballs (fry or bake)

• To fry your meatballs: Add the meatballs to a large skillet with heated oil over medium-hight heat. Turn the meatballs as they fry to brown and cook them on all sides. Use an instant read meat thermometer to ensure that they are cooked through (165F degrees internal temperature).
• To bake your meatballs: Arrange the meatballs on a lined baking sheet (parchment paper or foil) and drizzle with olive oil. Bake at 400F degrees for 15-20 minutes, until cooked through (165F degrees internal temperature). 

Step 4

Serve

• Load your meatballs into a bowl with a drizzle of tahini sauce, veggies, and a dollop of tzatziki, or pile them into warm pitas together with red onion, red pepper, cucumber, and a dollop of tzatziki sauce. There’s no right or wrong way!

Ways to enjoy chicken meatballs

Meatballs are extremely versatile, offering a meaty element to any meal. Here are a few ideas for how you can incorporate chicken meatballs into your cooking. 

• Use to add volume to soup: Add leftover cooked chicken meatballs to a pot of soup as an easy protein boost and to add volume to the meal, just like this Italian Wedding Soup. 
• Serve as tasty appetizers: Insert toothpicks into the cooked chicken meatballs and plate on a platter alongside your favorite dipping sauces, similar to these Sausage Bites. 
• Turn into casseroles: Combine your chicken meatballs with your favorite pasta, a creamy sauce, and a cheese topping for an easy and comforting meatball casserole. 
• Grain bowls – Instead of sliced chicken breast or Air Fryer Chicken Bites, top your healthy chicken grain bowls with browned chicken meatballs to 

Tips and tricks

• Make sure your meatballs are roughly the same size before cooking. This ensures they’ll cook evenly.
• Meatballs are done when they reach a temperature of 165-degrees. I love using this meat thermometer to test for doneness.
• Double the meatballs and freeze half for easy cooking later on. 
• Fry your meatballs in batches so they brown instead of steam. Leave 1 inch of space in between each meatball in the skillet when browning.
• Use broth instead of water to thin the tahini sauce while preserving flavor. It will add a savory, umami depth that makes the sauce even more versatile – perfect for doubling to use in grain bowls, drizzled over roasted vegetables, and paired with other meat dishes.
• Make this tahini sauce 3-4 days in advance – the flavors improve after resting in the fridge! Stir in your choice of liquid when serving stored tahini sauce as the sauce will naturally thicken when chilled.
• Mix the meatball mixture just until everything is combined to keep the meatballs light and tender. Don’t pack or compress them too tightly, or else they’ll be dry!
• If the ground chicken mixture feels too sticky, pop it in the fridge for 15 to 20 minutes to help it firm up. Also, wet your hands with a little water to prevent the meat from sticking.
• You can taste test the meatballs by cooking a small spoonful of the meatball mixture in the skillet. Give it a taste once cooked, then adjust the seasonings in the meat mixture as needed.
• Use a cookie scoop or a tablespoon to portion the meat mixture, trying not to pack them too tightly.

Serving suggestions

These meatballs are great solo, but they’re even better when paired with a few key sides:

• Fattoush Salad
• Roasted Squash Salad with Crispy Chickpeas
• Simple Shirazi Salad Recipe
• Israeli Couscous Tabbouleh Salad
• Easy Lebanese Cabbage Salad
• Mashed Potatoes
• Couscous
• Mashed Cauliflower
• Garlic Bread
• Roasted carrots, zucchini, sweet potatoes, broccoli, or bell peppers
• Cooked spaghetti, fettuccine, penne, or orzo
• Or check out these 25+ Side Dish Ideas for Meatballs

Storing

• Leftover chicken shawarma meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
• To reheat, place the meatballs in a saucepan and heat over low heat with olive oil until warmed through. 
• The homemade tahini sauce can be stored in an airtight container in the refrigerator for up to a week. Give it a whisk with a little water or lemon juice to thin it if it thickens from storage.