Better Than Takeout: Chicken Meatballs with Tahini Yogurt Sauce

Our Better Than Takeout recipe series is meant to inspire cooking at home—rather than falling victim to the expensive, unhealthy, and often time-consuming process of ordering in from a food delivery app. As an alternative, we’ve assembled a few recipes that we think are more nutritious (and certainly more affordable!) than takeout, and they take just a few minutes to prep and cook. From savory stir-fries to protein-packed meatballs and warming grain bowls loaded with veggies, these are the meals we hope you’ll return to again and again on busy weeknights. 

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These chicken meatballs are one of the easiest ways to get your protein for lunch or dinner — and yes, we think they may be even easier than takeout! Surprise spinach and walnuts add a bit of texture, color, and extra nutrients to the meatballs, and serving them over couscous with a tangy yogurt tahini sauce gives you restaurant-worthy plating in minutes. 

Chicken Meatballs with Tahini Yogurt Sauce Recipe

Active Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings (3 meatballs each) 

Ingredients

⅓ cup Schar’s Gluten Free Bread Crumbs
½ teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
1 egg
¼ cup milk of choice
1 pound Thrive Market Organic Ground Chicken
2 cups spinach, chopped
½ cup walnuts, chopped
1 cup greek yogurt
1 tablespoon Thrive Market Organic Creamy Tahini
1 package Thrive Market Organic Couscous, prepared
Cooked asparagus or green beans, for serving

Instructions

Preheat the oven to 425º F or air fryer to 400º F. Line a baking sheet with foil and grease with cooking spray.

Add the bread crumbs, dried oregano, garlic powder, salt, and pepper to a mixing bowl. Add egg and milk and mix to combine. Let sit for 5 minutes to soak.

Add the ground chicken, spinach, and walnuts and mix with your hands until combined.

Shape into 12 meatballs and place them on the baking sheet.

Bake for 9 to 11 minutes, until the meatballs have reached 165º F. 

Make the sauce by mixing the Greek yogurt and tahini.

Serve the meatballs over couscous with the yogurt sauce drizzled on top.