Chicken Meatballs and Spiced Potato Tray Bake with Yogurt Tahini Sauce

Ingredients

• 2 lb boneless chicken thighs (minced)
• salt (to taste, for meatballs)
• 1 tsp black pepper (for meatballs)
• 1 tbsp garlic powder (for meatballs)
• 1 tbsp onion powder (for meatballs)
• 1 tsp red chili powder (for meatballs)
• 1 onion (small, finely chopped)
• 1 tbsp fresh parsley (minced, for meatballs)
• 2 tbsp fresh garlic (minced)
• 0.5 cup breadcrumbs
• 2 tbsp oil (for the meatball mixture)
• 1 egg
• 15 baby potatoes (cut in half)
• salt (to taste, for potatoes)
• 1 tsp black pepper (for potatoes)
• 1 tbsp garlic powder (for potatoes)
• 1 tbsp onion powder (for potatoes)
• 1 tsp red chili powder (for potatoes)
• 1 tbsp cornstarch
• 3 tbsp oil (for potatoes)
• 1 cup yogurt
• 3 tbsp tahini paste
• 1 tbsp lemon juice
• salt (to taste, for sauce)
• 0.5 cup cold water
• 0.333 cup olive oil (for spiced oil garnish)
• salt (to taste, for spiced oil)
• 1 tsp dried parsley (for spiced oil)
• 1 tsp dried mint (for spiced oil)
• 1 tsp sumac (for spiced oil)
• fresh parsley (for garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the halved baby potatoes in a large bowl. Add salt, black pepper, garlic powder, onion powder, red chili powder, and cornstarch, then toss to coat.

3. 3

   Drizzle the potatoes with the potato oil and toss again until evenly coated.

4. 4

   Spread the potatoes on the prepared baking sheet and roast for 15 minutes, until half done.

5. 5

   While the potatoes roast, combine the minced chicken thighs, salt, black pepper, garlic powder, onion powder, red chili powder, chopped onion, minced parsley, minced garlic, and breadcrumbs in a large bowl. Mix well.

6. 6

   Add the meatball oil and egg to the chicken mixture and mix until fully combined.

7. 7

   Use your hands to shape the mixture into meatballs approximately 1 1/2 inches in diameter.

8. 8

   Remove the partially roasted potatoes from the oven. Place the meatballs on the baking sheet alongside the potatoes and drizzle some oil over the meatballs.

9. 9

   Return the baking sheet to the oven and bake for 18–20 minutes, until the meatballs are cooked through and the potatoes are crispy and golden.

10. 10

    While the tray bakes, whisk the yogurt, tahini paste, lemon juice, salt, and cold water in a bowl until smooth.

11. 11

    Refrigerate the yogurt-tahini sauce until ready to serve.

12. 12

    Combine the olive oil, salt, dried parsley, dried mint, and sumac in a small bowl to make the spiced oil.

13. 13

    To assemble, spread the yogurt-tahini sauce in a large serving dish. Arrange a layer of potatoes over the sauce, followed by a layer of chicken meatballs.

14. 14

    Garnish with the spiced oil and fresh parsley. Serve hot.

Notes

The source does not specify the amount of oil for drizzling over the meatballs before baking; use some of the listed oil. The source says to refrigerate the sauce until serving but does not specify a refrigeration duration.

Nutrition per serving

• main
• tray bake
• roasted
• chicken
• meatballs
• Middle Eastern-inspired
• gluten-free adaptable