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!

Prep Time25

Cook Time50

Total Time1 15

Course: Chicken and Turkey

Cuisine: Mediterranean / Middle Eastern, Moroccan

Diet: Diabetic, Kosher, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

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

Coriander clarification:

Use 2 teaspoons of coriander in the sauce
1 teaspoon in the meatballs = 3 teaspoons total (1 tablespoon)

SUBSTITUTIONS:

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.

TIPS:

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.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

Freeze the cooked meatballs and sauce in an airtight container for up to 3 months.
Thaw overnight in the refrigerator or microwave before reheating.

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