Chicken Meatballs With Whipped Tahini and Arugula

Place racks in middle and top third of oven; preheat to 450°.

Toss 1 lb. mushrooms (any variety), sliced into bite-size pieces with 1 Tbsp. extra-virgin olive oil, ½ tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground black pepper on a baking sheet.

Grate 1 large zucchini and 1 small yellow onion on the large holes of a box grater. Add 1/4 tsp. Diamond Crystal kosher salt, mix thoroughly, and let sit in a colander over a bowl to release some liquid, at least 15 minutes. Using a clean dish towel, squeeze as much liquid as you can from zucchini mixture.

Crack 1 large egg into a large mixing bowl and lightly beat with a fork. Add zucchini mixture, 2 garlic cloves, finely grated, 1 ½ lb. ground chicken, ½ cup mint leaves, finely chopped, 2 tsp. sumac, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper to bowl. Mix until just combined. Lightly oil hands with remaining 1 Tbsp. extra-virgin olive oil and form 18 meatballs, each about 2” in diameter, and place on a baking sheet.

Put both mushrooms and meatballs in the oven (meatballs on top rack, mushrooms in middle) and bake until mushrooms are golden brown and meatballs have reached an internal temperature of 165°, 20–25 minutes.

Meanwhile, zest and juice 1 large lemon; 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 1 garlic clove, finely grated, 1/2 cup tahini, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. 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.

Toss warm mushrooms with 6 oz. arugula or other greens and ½ cup mint leaves. Add 1 Tbsp. extra-virgin olive oil, 1 tsp. freshly ground black pepper, remaining ½ tsp. Diamond Crystal kosher salt, and reserved 1 Tbsp. lemon juice; toss again.

Spoon about 1 Tbsp. whipped tahini onto each plate, then top with 2–3 meatballs and warm salad. You’ll have extra whipped tahini, which will keep in the fridge for a week.