Harissa Chicken Meatballs
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Big, bold flavor and weeknight practicality come together in these jumbo Harissa Chicken Meatballs! Made with lean ground chicken, these oversized meatballs are anything but ordinary. They’ve got a gentle kick of heat and a touch of North African-inspired flair that makes dinner feel a little more exciting without adding extra work!
Why This Recipe is a Keeper!
Bold, smoky, spicy harissa transforms ground chicken into something far more exciting in these jumbo North African-inspired meatballs. They feel special without being complicated, and ground chicken becomes restaurant-worthy and memorable. The oversized shape helps keep them juicy and tender.
This Harissa Chicken Meatballs recipe is:
- Simply delicious!
- So easy! No browning required —just drop them into the simmering sauce and bake, making them perfect for an easy weeknight dinner that still feels elevated.
- Meal prep and make-ahead friendly! Because they’re oversized, they reheat very well without becoming dry.
- Freezer-friendly! Easy to freeze, thaw, and reheat.
Whether you serve them over couscous, rice, or orzo, these hearty Chicken Harissa Meatballs deliver big flavor with very little effort. They’re the kind of comforting, flavor-packed dinner you’ll want to keep on repeat!
How to Make Harissa Chicken Meatballs:
Recipe Ingredients:
Here’s everything you’ll need to make this harissa meatball recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Bell Peppers: Use any color bell pepper, including green. I used yellow and orange to contrast with the deep red harissa-infused tomato sauce. I left the peppers long to coincide with the lazy aspect of this jumbo chicken meatballs recipe.
- Panko: Panko, also called “Japanese bread crumbs,” is available in the baking aisle or near the seafood department. They’re dry and coarse, so they help add texture.
- Harissa: Harissa is a chili paste made from dried red chiles, garlic, olive oil, and spices such as cumin, coriander, and caraway. Many versions also include lemon juice or vinegar, as well as roasted red peppers or tomato paste to add richness and depth. Often thought to be of Moroccan origin, harissa actually originated in Tunisia in the 16th century, then spread to other North African countries. While you can certainly make your own, a good, prepared brand like Villa Jerada is a terrific option. A good, less expensive alternative is Trader Joe’s brand.
- Ground Chicken: Use all ground white meat, all dark meat, or a combination. You can also use ground turkey, beef, or lamb.
- Crushed Tomatoes: Crushed tomatoes are minimally cooked, so they retain much of the fresh flavor from the vine. You can also use canned whole tomatoes, but you’ll need to crush or chop them first.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a large oven-safe skillet (such as an enameled cast-iron skillet or sauté pan) over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 7 to 8 minutes, stirring often, until softened.
- Transfer about 1/3 of the onion to a mixing bowl for the meatballs and let it cool slightly.
- Add the remaining 2 tablespoons of olive oil to the skillet. Keeping the heat at medium-low, add the bell peppers and cook, stirring frequently, for 4 to 5 minutes, or until they begin to soften.
- Add 3 cloves of garlic (minced), 2 tablespoons harissa paste, 1 tablespoon cumin, and 2 teaspoons coriander.
- Cook for 30 seconds, stirring constantly, until fragrant.
- Add the crushed tomatoes, bring to a simmer, and cook for 3 to 4 minutes to let the flavors come together. Keep warm.
- To the bowl with the reserved onions, add the remaining 2 cloves of garlic (minced), 1 tablespoon harissa paste, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper, panko, egg, ground chicken, and 1/4 cup cilantro.
- Mix until just combined.
- Form into 8 large meatballs and gently nestle them into the tomato-pepper sauce.
- Cover with the lid slightly ajar and bake for 25 to 30 minutes, or until an instant-read thermometer inserted into the center registers 165 degrees.
- Sprinkle with remaining cilantro before serving.
- Delish and done! Serve with couscous, rice, or orzo.
Chef Tips and Tricks:
- When I make meatballs like in my Moroccan Meatball Stew, I usually mix all the ingredients except the ground meat together first, and you can certainly do that. This ensures that all the ingredients, especially the seasonings, are evenly distributed. However, because the meatballs are simmered in the sauce, you won’t notice much of a difference if you skip that step.
- Don’t overmix the meatball mixture. Ground chicken can quickly become dense, so mix just until everything is combined.
- Wet your hands lightly with water or oil before shaping. Because the mixture can be sticky, forming the meatballs is much easier.
- Harissa brands can vary in heat level. Start with less if you’re unsure, especially if serving someone spice-sensitive.
Recipe FAQs:
Just for fun, along with less labor and more flavor. The jumbo size helps keep lean ground chicken juicy and tender.
Nope! That’s one of the best parts of this recipe. The meatballs cook directly in the sauce and finish in the oven, making cleanup easier and dinner faster.
Yes, they can be made 2-3 days in advance. The meatballs reheat beautifully, making them great for meal prep or entertaining. Reheat the meatballs in the oven, covered, until heated through to 165 degrees in the center. You can also reheat in the microwave.
Definitely. Freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator or microwave before reheating.
Serve with:
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Harissa Chicken Meatballs
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped (about 2 cups)
- 1 large yellow bell pepper, seeded and sliced
- 1 large orange bell pepper, seeded and sliced
- 5 cloves garlic, minced and divided
- 3 tablespoons harissa paste, or to taste and tolerance, divided
- 1 tablespoon plus 1 teaspoon ground cumin
- 3 teaspoons ground coriander, divided (see note below)
- 1 can (28-ounce) crushed tomatoes
- Salt and freshly ground black pepper
- 1 pound ground chicken or turkey, white meat, dark meat, or a combination
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1/2 cup chopped fresh cilantro, divided
Instructions
- Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a large oven-safe skillet (such as an enameled cast-iron skillet or sauté pan) over medium-high heat. Add the onion, reduce the heat to medium-low, and cook for 7–8 minutes, stirring often, until softened.
- Transfer about 1/3 of the onion to a mixing bowl for the meatballs and let it cool slightly.
- Add the remaining 2 tablespoons of olive oil to the skillet. Keeping the heat at medium-low, add the bell peppers and cook, stirring frequently, for 4–5 minutes, or until they begin to soften.
- Add 3 cloves of garlic (minced), 2 tablespoons harissa paste, 1 tablespoon cumin, and 2 teaspoons coriander. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the crushed tomatoes, bring to a simmer, and cook for 3–4 minutes to let the flavors come together. Keep warm.
- To the bowl with the reserved onions, add the remaining 2 cloves of garlic (minced), 1 tablespoon harissa paste, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper, panko, egg, ground chicken, and 1/4 cup cilantro. Mix until just combined.
- Form into 8 large meatballs and gently nestle them into the tomato-pepper sauce.
- Cover with the lid slightly ajar and bake for 25–30 minutes, or until an instant-read thermometer inserted into the center registers 165 degrees.
- Sprinkle with remaining cilantro before serving.
Notes
- Use 2 teaspoons of coriander in the sauce
- 1 teaspoon in the meatballs = 3 teaspoons total (1 tablespoon)
- Use any color bell pepper, including green.
- You can also use ground turkey, beef, or lamb.
- Can also use canned whole tomatoes, but you’ll need to crush or chop them first.
- For the most even distribution of seasoning, mix the spices and other ingredients together before adding the ground chicken. However, because the meatballs simmer in the sauce, it’s not essential.
- Don’t overmix the meatball mixture or the meatballs can become dense and tough. Mix just until combined.
- Lightly wet or oil your hands before shaping because the mixture can be sticky.
- Harissa brands vary in heat level, so start conservatively if you’re sensitive to spice.
- Can be made 2-3 days ahead of time.
- Reheat the meatballs in the oven, covered, until heated through to 165 degrees in the center.
- You can also reheat in the microwave.
- Freeze the cooked meatballs and sauce in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator or microwave before reheating.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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