There’s nothing we love more in our house than meatballs or meatloaf for an easy dinner.
Sounds like typical ’90s kind of dinner, right?
Obviously yes, but hear me out!
These turmeric chicken meatballs aren’t your basic ball ‘o meat. In fact, I’ve actually made them both paleo and gluten free by using coconut flour instead of breadcrumbs.
I was excited about how amazing they turned out because this was my first time subbing coconut flour instead of the usual breadcrumbs.
I’m working with McCormick on a few recipes incorporating their amazing spices that are always in my cupboard. A spice that I’ve been obsessed with is their ground turmeric; I’ve been putting it in EVERYTHING: roasted veggies, quinoa, lattes and even homemade facemasks. (Not kidding honey + turmeric is a face brightener).
ANYWAY time to talk about the balls. These bold-flavored turmeric chicken meatballs are made with lean ground chicken (or you can use ground turkey), garlic, egg, coconut flour, ground turmeric, ground cumin, dijon mustard and fresh herbs like parsley and cilantro.
One of the reasons that I love this recipe is because it’s made on ONE sheet pan and is also perfect for meal prep. I love pairing it with roasted fingerling potatoes, but really you could add any type of veggie you’d like. Or even sweet potatoes (damn, now that I think about it, that would be delish).
And my next favorite part: HERBY GREEN TAHINI SAUCE. It’s so simple and perfect on top of the meatballs, and FYI it also makes an awesome salad dressing.
So now it’s time to get your meal prep on. If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment and rate the recipe below!
More one pan meals to try:
Paleo Turmeric Chicken Meatballs with Green Tahini Sauce
- For the veggie base:
- 1 pound tricolor fingerling potatoes, quartered
- 1 white onion, cut into large chunks
- 2 tablespoons olive oil or avocado oil
- 3 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon salt
- For the meatballs:
- 1 pound 94% lean ground chicken (can also use turkey)
- 1 teaspoon McCormick ground turmeric
- 1 teaspoon McCormick ground cumin
- 1/2 teaspoon McCormick garlic powder
- 1 teaspoon dijon mustard
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- ½ teaspoon salt
- Freshly ground black pepper
- 1 egg
- 1 tablespoon packed coconut flour
- Green Tahini Sauce
- ¼ cup tahini
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons warm water, to thin
- To serve:
- 3 cups organic baby spinach
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Add potatoes, onions and garlic to pan. Sprinkle with cumin and salt. Drizzle olive oil then use clean hands to toss everything together so that potatoes and onions are well coated. Spread out evenly on baking sheet. Bake for 20 minutes.
While the potatoes are baking, make the meatballs: In a large bowl, add ground chicken, ground turmeric, ground cumin, garlic powder, dijon, parsley, cilantro, salt, pepper, egg and coconut flour. Use your hand to mix until well combined.
After potatoes come out of the oven after 20 minutes, stir them, then make room for the meatballs on the baking sheet by pushing some of the potatoes to the side.
Use a medium cookie dough scoop to scoop meatballs onto baking sheet. You should get 12 meatballs total. Bake for 18-23 minutes or until meatballs are fully cooked.
While the meatballs bake with the potatoes, make the green tahini sauce by adding the sauce ingredients to a blender. Blend for 30 seconds or until smooth. Add additional water to thin out the sauce if necessary, you want it to be spoonable, but not overly liquidy.
To assemble meal prep bowls: Add spinach to the bottom, potatoes on one side and meatballs on the other. Spoon sauce over the top of the meatballs. Enjoy! Serves 4.
This recipe is sponsored by McCormick Spices, a spice brand I use in my kitchen. Thanks for supporting AK and the brands that help make this site possible!