Moroccan-Spiced Chicken Meatballs

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Moroccan-Spiced Chicken Meatballs

Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country’s cuisine. Whole-milk yogurt does double duty here: It’s used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don’t use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you’re feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that’s well worth the effort.

Rating

Ingredients

  • 1 1/3cups 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)
  • 1/2cup 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
  • 1/2teaspoon ground cumin
  • 1/2teaspoon ground ginger
  • 1/4teaspoon ground cinnamon
  • 3tablespoons toasted pine nuts (optional)
Set base servings to enable scaling:

Directions

First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.

Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 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 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.

In a large skillet, heat 1/8-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.

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 21 gramsCalories: 344Saturated Fat: 6 gramsUnsaturated Fat: 14 gramsSodium: 549 milligramsSugar: 6 gramsFiber: 1 gramCarbohydrate: 14 gramsProtein: 26 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1022719-moroccan-spiced-chicken-meatballs