Raw Tahini Enhances Juiciness and Tenderness in Chicken Meatballs

A culinary tip reveals that adding two tablespoons of raw tahini to ground meat mixtures significantly improves the tenderness, juiciness, and flavor of meatballs, especially when using lean meats such as chicken, turkey, or low-fat beef. The natural sesame oil in tahini coats the meat fibers, preventing them from contracting and hardening during cooking. Additionally, tahini acts as a powerful hydrophilic agent that locks in the natural juices of the meat and vegetables, resulting in a soft, airy texture without the need for breadcrumbs.

This method enhances the meatballs' moisture and imparts a subtle nutty taste without overpowering the meat's flavor. The article includes a recipe for soft chicken meatballs with caramelized onion sauce, which uses half a kilo of ground chicken, two tablespoons of raw tahini, oats, spices, and fresh herbs. The caramelized onion sauce is prepared with onions, honey, turmeric, garlic powder, chicken broth powder, and flour, simmered with hot water.

The preparation involves mixing the meat with tahini, oats, chopped onion, and herbs, frying the onions for the sauce, then cooking the shaped meatballs in the sauce covered for 20 minutes, followed by an additional 20 minutes uncovered to reduce and caramelize the sauce. This technique is credited to Tahini Turquoise and promises a transformative effect on meatball preparation, making them irresistibly tender and juicy.