Paleo Turmeric Chicken Meatballs

When I first stumbled upon the idea of making Paleo Turmeric Chicken Meatballs, I was intrigued. The vibrant yellow hue from the turmeric promised not only a feast for the eyes but also a burst of health benefits. I remember the day vividly: the sun was shining, and the kitchen was filled with the warm, comforting aroma of spices. I had been experimenting with Paleo recipes and was excited to create something that was not just nutritious but also delicious. As the meatballs cooked, I couldn’t help but sneak a taste of the green tahini sauce I’d whipped up. The fusion of flavors was simply divine, and I knew right then that this would become a staple in my home. Whether you’re hosting a dinner party or simply craving a wholesome meal, these meatballs deliver both flavor and satisfaction.

Paleo Turmeric Chicken Meatballs Ingredients

Simplicity is key when it comes to the ingredients for Paleo Turmeric Chicken Meatballs. Each ingredient plays a significant role in creating a dish that’s both delicious and nutritious. The star ingredients include lean ground chicken, aromatic spices like turmeric and cumin, and fresh herbs that elevate the flavor profile. The addition of tahini for the sauce not only adds creaminess but also packs in healthy fats. Let’s take a closer look at what makes this dish so special.

• 1 pound tricolor fingerling potatoes, quartered – These colorful potatoes add a hearty base and a pop of color to the dish.
• 1 white onion, cut into large chunks – Adds sweetness and depth to the roasted veggie base.
• 2 tablespoons olive oil or avocado oil – Essential for roasting the vegetables to perfection.
• 3 cloves garlic, minced – Infuses the dish with robust flavor.
• ½ teaspoon cumin – A warm spice that complements the other flavors.
• ½ teaspoon salt – Enhances the overall flavor of the dish.
• 1 pound 94% lean ground chicken – The protein base for the meatballs, keeping them light yet filling.
• 1 teaspoon ground turmeric – Gives the meatballs their vibrant color and health benefits.
• 1 teaspoon ground cumin – Adds a layer of earthiness to the meatballs.
• ½ teaspoon garlic powder – Intensifies the garlic flavor within the meatballs.
• 1 teaspoon dijon mustard – Adds a subtle tang.
• 2 tablespoons fresh parsley – Brightens the dish with freshness.
• 2 tablespoons fresh cilantro – A flavorful herb that pairs wonderfully with the other ingredients.
• ½ teaspoon salt – For seasoning the meatballs.
• Freshly ground black pepper – To taste, adds a nice kick.
• 1 egg – Binds the meatballs together.
• 1 tablespoon coconut flour – Helps absorb moisture and keep the meatballs tender.
• ¼ cup tahini – The star ingredient for the creamy sauce.
• ¼ teaspoon salt – For the tahini sauce.
• 2 tablespoons fresh lemon juice – Brightens the tahini flavor.
• 2 tablespoons fresh chopped parsley – Adds freshness to the sauce.
• 2 tablespoons fresh chopped cilantro – Enhances the herbaceous notes.
• 2 tablespoons warm water, to thin – Adjusts the consistency of the sauce.
• 3 cups organic baby spinach – For serving, adds nutrients and color.

Preparation Steps for Paleo Turmeric Chicken Meatballs

Getting ready to make Paleo Turmeric Chicken Meatballs is as exciting as it is simple! Just follow these straightforward steps, and you’ll have a delicious meal that’s sure to impress. The key is to pay attention to the details, from roasting the vegetables to crafting the perfect meatball. So, let’s dive in!

1. Preheat your oven to 400 degrees F. This is important to ensure that your vegetables roast nicely and the meatballs cook evenly.
2. Line a large baking sheet with parchment paper for easy cleanup. This will prevent the veggies from sticking and make serving a breeze.
3. Add the tricolor fingerling potatoes, white onion, and garlic to the pan. Make sure they’re distributed evenly for optimal roasting.
4. Sprinkle with cumin and salt. These spices will infuse the veggies with flavor.
5. Drizzle with olive oil or avocado oil. Use your hands to toss everything together. You want the vegetables to be well-coated in oil and spices.
6. Spread the veggies out evenly on the baking sheet. This ensures they roast rather than steam.
7. Bake for 20 minutes. Keep an eye on them; they should become tender and slightly golden.
8. While the vegetables are baking, let’s make the meatballs. In a large bowl, combine the ground chicken, ground turmeric, ground cumin, garlic powder, dijon mustard, parsley, cilantro, salt, pepper, egg, and coconut flour.
9. Use your hands to mix until everything is well combined. The mixture should feel sticky but not overly wet.
10. When the potatoes come out after 20 minutes, stir them up to ensure even cooking.
11. Make room for the meatballs by pushing some of the potatoes to the side. This will give the meatballs space to bake.
12. Using a medium cookie dough scoop, scoop the meatball mixture onto the baking sheet. You should get about 12 meatballs total.
13. Bake the meatballs for 18 to 23 minutes or until they are fully cooked through. They should be firm to the touch and golden on the outside.
14. While the meatballs bake, prepare the green tahini sauce. In a blender, add the tahini, salt, lemon juice, parsley, cilantro, and enough warm water to thin it out. Blend for about 30 seconds or until smooth.
15. If the sauce is too thick, add a little more water until it reaches a spoonable consistency.
16. To assemble meal prep bowls, add a handful of baby spinach to the bottom of each bowl. Then, place the roasted potatoes on one side and the meatballs on the other.
17. Spoon the tahini sauce over the top of the meatballs. Enjoy your nutritious and delicious Paleo Turmeric Chicken Meatballs!

Helpful Hints

Making Paleo Turmeric Chicken Meatballs is a fun and rewarding experience! Here are some helpful hints to ensure your meal turns out perfectly:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: These meatballs freeze well! Lay them flat in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
• Pairing: Serve these meatballs with a side of steamed veggies or a fresh salad for a complete meal.
• Flavor Variations: Feel free to experiment with different herbs and spices based on your preference.
• Meal Prep: Pre-cook a batch of these meatballs for quick and easy meals throughout the week.

Side Dish Ideas for Paleo Turmeric Chicken Meatballs

When it comes to serving Paleo Turmeric Chicken Meatballs, the possibilities are endless! Here are some fantastic ideas that complement this vibrant dish perfectly:

• Quinoa Salad: A refreshing quinoa salad with cucumbers, cherry tomatoes, and a lemon vinaigrette pairs beautifully.
• Roasted Vegetables: Serve with a medley of roasted seasonal vegetables for added color and nutrition.
• Cauliflower Rice: For a lighter option, serve the meatballs over cauliflower rice, enhancing the dish’s health benefits.
• Greek Yogurt Dip: A cooling yogurt dip can balance out the spices from the meatballs.
• Stuffed Bell Peppers: For a fun twist, serve the meatballs inside stuffed bell peppers topped with cheese.
• Seasonal Greens: Pair with sautéed greens such as kale or Swiss chard for added nutrient density.
• Meal Prep Bowls: These meatballs make for great meal prep bowls. Combine them with grains, veggies, and sauces for quick lunches.

FAQ

Conclusion

In conclusion, Paleo Turmeric Chicken Meatballs offer a unique combination of flavors and health benefits that make them a standout dish. Not only are they easy to prepare, but they also deliver a satisfying meal that’s both nourishing and delicious. I highly encourage you to give this recipe a try. You and your family will love the vibrant flavors and the healthful ingredients that come together in this delightful meal!

Paleo Turmeric Chicken Meatballs

Indulge in the vibrant flavors of Paleo Turmeric Chicken Meatballs. These easy-to-make meatballs are packed with spices and served with a creamy green tahini sauce. Perfect for a wholesome dinner or meal prep, they’ll satisfy your cravings while keeping things healthy. Make them tonight for a satisfying family meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Paleo

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound tricolor fingerling potatoes quartered
• 1 unit white onion cut into large chunks
• 2 tablespoons olive oil or avocado oil
• 3 cloves garlic minced
• ½ teaspoon cumin
• ½ teaspoon salt
• 1 pound 94% lean ground chicken (can also use turkey)
• 1 teaspoon ground turmeric McCormick
• 1 teaspoon ground cumin McCormick
• ½ teaspoon garlic powder McCormick
• 1 teaspoon dijon mustard
• 2 tablespoons fresh parsley
• 2 tablespoons fresh cilantro
• ½ teaspoon salt
• 1 unit Freshly ground black pepper
• 1 unit egg
• 1 tablespoon coconut flour packed
• 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
• 3 cups organic baby spinach

Equipment

• Chef's Knife
• Blender
• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 400 degrees F.
2. Line a large baking sheet with parchment paper.
3. Add the tricolor fingerling potatoes, white onion, and garlic to the pan.
4. Sprinkle with cumin and salt.
5. Drizzle with olive oil or avocado oil.
6. Use your hands to toss everything together.
7. Spread out the veggies on the baking sheet.
8. Bake for 20 minutes.
9. While the veggies bake, in a large bowl, combine the ground chicken, ground turmeric, ground cumin, garlic powder, dijon mustard, parsley, cilantro, salt, pepper, egg, and coconut flour.
10. Use your hands to mix until everything is well combined.
11. After 20 minutes, stir the potatoes.
12. Make room for the meatballs by pushing some potatoes to the side.
13. Scoop the meatball mixture onto the baking sheet.
14. Bake the meatballs for 18 to 23 minutes.
15. While the meatballs bake, prepare the green tahini sauce by blending the tahini, salt, lemon juice, parsley, cilantro, and warm water.
16. Blend for about 30 seconds or until smooth.
17. To assemble, add baby spinach to the bottom of each bowl.
18. Place the roasted potatoes on one side and the meatballs on the other.
19. Spoon the tahini sauce over the top of the meatballs. Enjoy your meal!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: These meatballs freeze well! Store in a freezer bag for up to 3 months.
• Pairing: Serve these meatballs with a side of steamed veggies or a fresh salad for a complete meal.
• Flavor Variations: Experiment with different herbs and spices based on your preference.
• Meal Prep: Pre-cook a batch for quick meals throughout the week.

Previous PostSpicy Chicken Spaghetti

Next Post One Pot Chicken Florentine Gnocchi

Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.