These chicken meatballs get their moisture from shredded zucchini and plenty of finely chopped onion instead of the typical breadcrumbs.
to bowl. Mix until just combined. Lightly oil hands with remainingand form 18 meatballs, each about 2” in diameter, and place on a baking sheet.Put both mushrooms and meatballs in the oven and bake until mushrooms are golden brown and meatballs have reached an internal temperature of 165°, 20–25 minutes.
you should have about 4 Tbsp. juice. Reserve 1 Tbsp. lemon juice in a small bowl. Add lemon zest and remaining juice to a medium bowl. Whisk in. Stream in about 3 Tbsp. cold water, 1 Tbsp. at a time, until tahini mixture has fluffed up, turned pale, and is holding its shape. Taste and adjust salt as needed.
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