Moroccan-Spiced Chicken Meatballs
Updated Nov. 4, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cups plain whole-milk yogurt
- 1tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
- 2teaspoons lemon juice (from 1 lemon)
- Kosher salt and black pepper
- 1pound ground chicken (not 100 percent breast meat)
- ½cup panko bread crumbs
- 1large egg, lightly beaten
- 3tablespoons minced fresh parsley, plus more for serving
- 1tablespoon olive oil, plus more for frying
- 1teaspoon light brown or granulated sugar
- 1teaspoon sweet paprika
- ½teaspoon ground cumin
- ½teaspoon ground ginger
- ¼teaspoon ground cinnamon
- 3tablespoons toasted pine nuts (optional)
Nutritional analysis per serving (4 servings)
344 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 26 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, ¼ teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Step 2
Make the meatballs: In a large bowl, combine the remaining ⅓ cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1½ teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1½-inches in diameter, then place them on a plate or sheet pan until ready to use.
- Step 3
In a large skillet, heat ⅛-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- Step 4
To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
Private Notes
Comments
Delicious and easy recipe! Instead of frying I baked for 20 min. at 400 and they came out perfectly (and minimized the kitchen mess!). Tossed some zucchini on the same baking sheet and it was an easy side. Flavors are wonderful and this will definitely be a weeknight staple. For those asking about a nondairy alternative to the sauce - I’ve made a coconut yogurt tzatziki before with great success; this is a very similar sauce so it will probably be an easy swap.
Recipe came out great as is. A few possible modifications for next time: Omit the garlic from the yogurt sauce, it’s really strong. Bake the meatballs in the oven after browning them or make them into little patties instead of balls because they took a long time in the pan and got a little too dark. Serve with lots of fresh mint.
Delicious weeknight meal! We used ground turkey instead of chicken because that’s what we had on hand. Also opted to bake for 20 minutes @ 400° like some others suggested and they turned out great.
I baked the meatballs in the air fryer for 11 minutes at 180 C. The mixture was quite soft compared to the meatballs I usually make, but the flavour was great.
We put 2-3 garlic cloves in the microwave in a very small bowl with a little water and cook for one minute. The skin comes off the clove easily and the flavor is mellowed significantly. Raw garlic is a big no for me so this helps!
That yogurt sauce was Everything!!! Such a perfect complement to the meatballs. The only thing I did differently was baked, per suggestions, rather than pan fry. Glad I chose that route. I will definitely make these again!