Chicken and Quinoa meatballs with a green tahini kefir sauce

Nutritional note: This recipe is packed with plenty of fresh flavors. We also love using quinoa as a nice wholegrain alternative to breadcrumbs in the meatballs. Paired with the kefir sauce, which is loaded with plenty of plants, your gut is going to thank you.

1. Preheat the oven or air fryer to 190

2. In a blender place all the ingredients for the meatballs and blend until a breadcrumb-like consistency. If you don’t have a blender, you can buy chicken or turkey mince from most supermarkets and combine the ingredients in a bowl.

3. Using a tablespoon amounts roll the mixture into balls and place on a plate or a lined baking tray. Drizzle each ball with a little oil and then place in the air fryer or oven for 15-20 minutes, turn halfway through cooking and take out when they are golden and cooked through.

4. Whilst your meatballs are cooking, make your kefir sauce by placing your ingredients into a blender and blitzing until smooth.

I like to serve the meatballs and sauce with a seasonal slaw of shredded vegetables tossed with a little olive oil, lemon juice and seasoning, or check out other slaw recipes on our site.

Tip: This recipe works well for packing into a lunch box for on the go.