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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/moroccan-chicken-meatballs-recipe/