CategoryAppetizers, Chicken, Meat, Turkey
These Moroccan Spiced Chicken Meatballs are flavorful, aromatic, and juicy, infused with warm North African spices like cumin, coriander, paprika, and cinnamon. Served with a creamy yogurt sauce, fresh herbs, and a sprinkle of pomegranate seeds, these meatballs make an excellent appetizer, main course, or part of a mezze platter. Pair them with pita bread, couscous, or a simple salad for a complete meal.
For the Meatballs
450 g ground chicken (or turkey)
½ cup breadcrumbs (or almond flour for gluten-free)
1 egg
2 cloves garlic, minced
½ small onion, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tbsp olive oil (for cooking)
For the Yogurt Sauce
½ cup plain Greek yogurt
1 tsp lemon juice
½ tsp ground cumin
½ tsp garlic powder
1 tbsp olive oil
Salt and black pepper, to taste
For Serving
Fresh pomegranate seeds
Fresh chopped parsley and cilantro
Toasted sesame seeds (optional)
Pita bread, couscous, or roasted vegetables
Harissa sauce (for extra spice, optional)
Prepare the Meatball Mixture
1
- In a large bowl, mix the ground chicken, breadcrumbs, egg, garlic, grated onion, spices, salt, and herbs.
- Use your hands to gently combine the mixture without overmixing (this keeps the meatballs tender).
- Roll into 1-inch meatballs and place on a plate or tray.
Cook the Meatballs
2
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in batches, making sure not to overcrowd the pan.
- Cook for 3-4 minutes per side, until golden brown and cooked through.
- Transfer to a plate and cover with foil while you finish the rest.
Make the Yogurt Sauce
3
- In a small bowl, whisk together the Greek yogurt, lemon juice, cumin, garlic powder, olive oil, salt, and pepper.
- Adjust seasoning to taste and set aside.
Serve and Enjoy
4
- Arrange the meatballs on a serving platter.
- Drizzle with the yogurt sauce and garnish with fresh parsley, cilantro, and pomegranate seeds.
- Serve with warm pita bread, couscous, or roasted vegetables.
- Optional: Add a side of harissa sauce for extra spice.
Pro Tips
5
- For extra moisture: Add a tablespoon of Greek yogurt or olive oil to the meatball mixture.
- For a smoky touch: Grill the meatballs instead of pan-frying them.
- For meal prep: Make a double batch and freeze uncooked meatballs for later.
Ingredients
For the Meatballs
450 g ground chicken (or turkey)
½ cup breadcrumbs (or almond flour for gluten-free)
1 egg
2 cloves garlic, minced
½ small onion, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tbsp olive oil (for cooking)
For the Yogurt Sauce
½ cup plain Greek yogurt
1 tsp lemon juice
½ tsp ground cumin
½ tsp garlic powder
1 tbsp olive oil
Salt and black pepper, to taste
For Serving
Fresh pomegranate seeds
Fresh chopped parsley and cilantro
Toasted sesame seeds (optional)
Pita bread, couscous, or roasted vegetables
Harissa sauce (for extra spice, optional)
Directions
Prepare the Meatball Mixture
1
- In a large bowl, mix the ground chicken, breadcrumbs, egg, garlic, grated onion, spices, salt, and herbs.
- Use your hands to gently combine the mixture without overmixing (this keeps the meatballs tender).
- Roll into 1-inch meatballs and place on a plate or tray.
Cook the Meatballs
2
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in batches, making sure not to overcrowd the pan.
- Cook for 3-4 minutes per side, until golden brown and cooked through.
- Transfer to a plate and cover with foil while you finish the rest.
Make the Yogurt Sauce
3
- In a small bowl, whisk together the Greek yogurt, lemon juice, cumin, garlic powder, olive oil, salt, and pepper.
- Adjust seasoning to taste and set aside.
Serve and Enjoy
4
- Arrange the meatballs on a serving platter.
- Drizzle with the yogurt sauce and garnish with fresh parsley, cilantro, and pomegranate seeds.
- Serve with warm pita bread, couscous, or roasted vegetables.
- Optional: Add a side of harissa sauce for extra spice.
Pro Tips
5
- For extra moisture: Add a tablespoon of Greek yogurt or olive oil to the meatball mixture.
- For a smoky touch: Grill the meatballs instead of pan-frying them.
- For meal prep: Make a double batch and freeze uncooked meatballs for later.
Notes
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