Moroccan Chicken Meatballs Recipe

Introduction

These Moroccan Chicken Meatballs are an aromatic and flavorful dish, combining fragrant spices and tender ground chicken. Served with a refreshing cumin-infused yogurt dip, they make a perfect appetizer or main course with a Middle Eastern twist.

Ingredients

• 1 tsp extra virgin olive oil (for shallots)
• 2 shallots, finely chopped
• 1 tbsp Ras El Hanout spice blend
• 3 cloves garlic, minced
• 1 1/4 lb ground chicken (mix of dark and white meat preferred)
• 1/3 cup Greek yogurt (for meatballs)
• 1/4 cup parsley, chopped
• 1/2 cup panko or other breadcrumbs
• 1 egg, lightly beaten
• 3/4 tsp kosher salt
• Zest from half a lemon
• 1 tbsp extra virgin olive oil (for toasting cumin and searing meatballs)
• 1/2 tsp cumin seeds
• 1 cup Greek yogurt (for dip)
• 1 tbsp finely chopped preserved lemon (or substitute with lemon zest and a pinch of additional salt)
• 1/4 cup finely chopped parsley (for dip)
• 1 garlic clove, minced (for dip)
• Cucumber, sliced thin (for serving)
• Red onion, thinly sliced (for serving)
• Parsley, for garnish

Instructions

1. Step 1: Heat 1 tsp olive oil in a large cast iron skillet over medium-low heat. Add the shallots and cook until they start to soften and brown, about 4 minutes. Stir in Ras El Hanout and cook for 1 minute, then add the garlic and cook until fragrant, about 30 seconds to 1 minute. Remove from heat and set aside.
2. Step 2: Preheat the oven to 400ºF (200ºC).
3. Step 3: In a large bowl, combine ground chicken, the shallot mixture, 1/3 cup Greek yogurt, parsley, panko, egg, salt, and lemon zest. Mix well until fully combined.
4. Step 4: Using a cookie scoop or spoon, form the mixture into round meatballs about 2 1/2 to 3 tablespoons each.
5. Step 5: Heat the skillet over medium heat again and add a splash of olive oil. Sear the meatballs on each side for about 2 1/2 minutes until browned, working in batches if necessary.
6. Step 6: After browning, place all meatballs back into the skillet and transfer it to the oven. Bake for 10 to 12 minutes until cooked through.
7. Step 7: While the meatballs bake, prepare the yogurt dip. Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add cumin seeds and toast them until fragrant, about 3 to 4 minutes, stirring occasionally. Remove from heat.
8. Step 8: In a bowl, mix 1 cup Greek yogurt, preserved lemon, chopped parsley, and minced garlic. Stir in the toasted cumin seeds and olive oil.
9. Step 9: Remove meatballs from the oven and serve hot with the cumin yogurt dip, sliced cucumber, red onion, and fresh parsley garnish. Enjoy!

Tips & Variations

• Use a mix of dark and white ground chicken for juicier meatballs.
• Substitute preserved lemon with extra lemon zest and a pinch of salt if unavailable.
• For a gluten-free option, replace panko with gluten-free breadcrumbs or ground almonds.
• Add a pinch of cayenne or chili flakes to the meatball mix for extra heat.

Storage

Store leftover meatballs and dip separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in the oven or microwave until warmed through. The yogurt dip is best served fresh but can be refrigerated and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and refrigerate them for up to 24 hours before cooking. This helps deepen the flavors and saves time on the day of serving.

What can I serve with Moroccan Chicken Meatballs?

These meatballs pair well with couscous, rice, or flatbreads. Fresh salads or roasted vegetables also complement the spicy and tangy flavors nicely.

Moroccan Chicken Meatballs Recipe

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★★★★★

4.6 from 125 reviews

These Moroccan Chicken Meatballs are flavorful, tender, and spiced with a vibrant blend of Ras El Hanout and fresh herbs. Seared to golden perfection and finished in the oven, they are served alongside a fragrant cumin-infused Greek yogurt dip and fresh vegetables for a delicious North African-inspired meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (about 16 meatballs) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan
• Diet: Halal

Ingredients

Scale 1x2x3x

Meatballs

• 1 tsp extra virgin olive oil
• 2 shallots, finely chopped
• 1 tbsp Ras El Hanout spice blend
• 3 cloves garlic, minced
• 1 1/4 lb ground chicken (mix of dark and white meat preferred)
• 1/3 cup Greek yogurt
• 1/4 cup parsley, chopped
• 1/2 cup panko breadcrumbs (or other breadcrumbs)
• 1 egg, lightly beaten
• 3/4 tsp kosher salt
• Zest from half a lemon
• 1 tbsp extra virgin olive oil (for searing)

Yogurt Dip

• 1 tbsp extra virgin olive oil
• 1/2 tsp cumin seeds
• 1 cup Greek yogurt
• 1 tbsp finely chopped preserved lemon (or substitute with lemon zest and a pinch of salt)
• 1/4 cup finely chopped parsley
• 1 garlic clove, minced

Toppings

• Cucumber, thinly sliced
• Red onion, thinly sliced
• Parsley, for garnish

Instructions

1. Prepare the Shallot Mixture: Heat 1 tsp of extra virgin olive oil in a large cast iron skillet over medium-low heat. Add the finely chopped shallots and cook until they start to soften and turn brown, about 4 minutes. Stir in the Ras El Hanout spice blend and cook for another minute. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Remove from heat and set aside.
2. Preheat Oven: Set your oven to 400ºF (200ºC) to ensure it’s hot and ready for baking the meatballs.
3. Mix Meatball Ingredients: In a large bowl, combine the ground chicken with the shallot-spice mixture, Greek yogurt, chopped parsley, panko breadcrumbs, lightly beaten egg, kosher salt, and lemon zest. Mix thoroughly until all ingredients are well combined.
4. Form Meatballs: Using a cookie scoop or your hands, portion the mixture into round balls, each about 2 1/2 to 3 tablespoons in size for uniformity.
5. Sear Meatballs: Heat the same skillet over medium heat and add a splash of extra virgin olive oil. Once hot, add the meatballs and sear them on each side for about 2 1/2 minutes, totaling around 5 minutes, until they develop a golden-brown crust. You may need to do this in batches.
6. Bake Meatballs: After searing, arrange all meatballs back in the skillet (if oven-safe) or transfer to a baking dish. Bake in the preheated oven for 10 to 12 minutes until cooked through and the internal temperature reaches at least 165ºF (74ºC).
7. Make Yogurt Dip: While the meatballs bake, heat 1 tbsp of olive oil in a small skillet over medium-low heat. Add cumin seeds and toast, stirring occasionally, until fragrant, about 3 to 4 minutes. Remove from heat and let cool slightly. In a bowl, combine the Greek yogurt, chopped preserved lemon, parsley, and minced garlic. Stir in the toasted cumin and oil mixture to incorporate the flavors.
8. Serve: Remove the meatballs from the oven and let them rest briefly. Plate with the cumin yogurt dip and garnish with thinly sliced cucumber, red onion, and fresh parsley. Enjoy your Moroccan Chicken Meatballs warm.

Notes

• You can substitute preserved lemon in the yogurt dip with fresh lemon zest and a pinch of salt if unavailable.
• Using a mix of dark and white ground chicken enhances the juiciness and flavor of the meatballs.
• If you do not have a cast iron skillet, use any oven-safe skillet or transfer meatballs to a baking dish after searing.
• Ensure meatballs are cooked through by checking internal temperature with a meat thermometer.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or almond flour.

Keywords: Moroccan chicken meatballs, Ras El Hanout, yogurt dip, cumin seeds, North African cuisine, healthy chicken recipe