Chicken and pistachio meatballs with cilantro tahini from Fress: Bold Flavors from a Jewish Kitchen (page 85) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wild rice salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on September 09, 2018

    This recipe did not disappoint. Super delicious, even though I had to make a few replacements/omissions. Notes: The recipes didn't say what size onion, so instead of 1/2 of one I used one whole small one, I also used panko because my matzo meal was stale and couldn't get fresh tarragon so I used a few pinches of dried. Next time I would definitely also use the pomegranate seeds... The whole meal was pretty simple to make, all in all, and most of the clean up happened while the meatballs were roasting, which is such a win! The final dish was also super delightful - the green meatballs are quite nutty and moist on their own, but the sauce also adds a lot. This recipe makes me excited to try other ones from the book!

  • raybun on September 17, 2017

    This was an excellent recipe. The texture of the meatballs was just perfect and held up well during baking. I used panko instead of matzo meal but otherwise followed the recipe. The coriander tahini sauce was divine, don't skip this part! (Photo)

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