These juicy, flavourful and moist Moroccan spiced chicken meatballs are absolutely delicious and perfect for a quick, healthy and easy dinner. If you're a fan of Moroccan cuisine and spices, you will absolutely fall in love with these Moroccan chicken meatballs. The addition of Greek yogurt keeps these meatballs from drying out and taste delicious served with a preserved lemon and cumin yogurt dip. I also love serving these Moroccan meatballs with an easy couscous salad to make it a full meal.
Here's everything you'll need to make these Moroccan chicken meatballs.
This is a vibrant, flavourful and complex spice blend found in Tunisia, Algeria and Morocco. It works well with lamb, chicken, beef, pork, seafood, soups and stews.
It's comprised of many different spices adding to the complexity and flavour. Sometimes it can have up to 80 different spices!
If you're looking for a packaged product to buy, definitely check out this brand. Of course, you can also find plenty of recipes online if you prefer to make it at home.
Making these Moroccan chicken meatballs at home is quite easy. Once you have the mixture combined, you can sear them in a skillet and then finish them in the oven.
Heat 1 tsp of the oil in a large cast iron skillet over medium-low heat. Once hot, add the shallots and cook until just starting to soften and turn brown, about four minutes. Add the spice blend and stir to combine. cooking for one minute. Then add the garlic and cook until fragrant, about 30 seconds to one minute. Remove from the heat and set aside.
Preheat the oven.
In a large bowl, combine the ground chicken with the shallot mixture, Greek yogurt, parsley, panko, egg, salt and lemon zest. Mix well to combine.
Using a cookie scoop, portion out the meat mixture into round balls, about 2 1/2 to 3 tbsps per ball.
Heat the same large skillet over medium heat and add a small splash more of extra virgin olive oil. Once hot, add the meatballs and sear on each side for about 2 1/2 minutes, five minutes total, until browned. You may need to work in batches for browning. Then add all of the meatballs to the skillet and transfer to the oven and bake for ten to 12 minutes, until cooked through.
Remove the meatballs from the skillet and serve with the yogurt dip and any other toppings.
Couscous salad: I love serving these Moroccan meatballs with a simple couscous salad, similar to this Israeli one.
Simple salad: this also pairs well with your favourite simple side salad.
Roasted veggies: this is great served with roasted veggies as well.
To make perfectly juicy Moroccan chicken meatballs, be sure to follow these tips.
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
This recipe was inspired by this recipe from NYT Cooking.
If you make these Moroccan chicken meatballs please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These Moroccan spiced chicken meatballs are packed with flavour from savory spices and kept moist with the addition of yogurt.
This recipe makes about 16 meatballs.
No preserved lemon: omit, and use lemon zest and a squeeze of lemon juice.
Oven baking: you can bake these meatballs in the oven without searing if you prefer. Bake at 400ºF for 12-14 minutes and then broil on high for six to eight minutes, until browned and cooked through.