Turkey Meatballs with Cumin, Bell Peppers, and Tahini Dipping Sauce


  • 1lb boneless, skinless chicken thighs, trimmed of fat
  • 1 granny smith apple (or apple of choice), shredded
  • 1 medium carrot, shredded
  • 2 celery stalks, shredded
  • 3 T parsley, chopped
  • 1 T honey
  • ¼ t Dijon mustard
  • s+p


Place chicken thighs in a medium pot and simmer on low with the lid on. No liquid or oil needed – the thighs have plenty of moisture and will simmer in own juices. Simmer for 15 minutes or until the chicken is no longer pink inside. Strain and set aside to cool. Discard liquid or use as a quick stock. Make sure skim off the fat from the top. Can use chicken breasts but just be careful not to overcook, as the it will dry out much faster. Using a mandoline with the shredder attachment shred the apples, carrots and celery. Alternatively, dice apples, carrots and celery with a knife making sure they are similar in size. Set aside. In a small bowl combine the honey and Dijon mustard. Salt and pepper to taste. Once the chicken is cooled and able to be handled, shred with your hand, taking away any fatty part that you feel and leaving just the meat. Combine all ingredients, and adjust flavors if necessary. If too mustardy, add a little honey. If too sweet, add a little salt.

While the meatballs are cooking, add tahini, garlic, lemon juice, sea salt and pepper to a small mixing bowl. Whisk to combine and drizzle hot water to thin until pourable. Taste and adjust seasonings as needed. Keep in the fridge for up to 3 days or in the freezer for one month. If freezing the meatballs, freeze in a single layer until frozen, then place in a freezer safe container or bag.

Serves 4.