Bring bold Moroccan flavors to your table with our quick and easy Moroccan Chicken Meatballs! Made with chicken mince and a Moroccan spice paste you can grab from your local supermarket, this recipe is perfect for busy weeknights. The spice paste does all the hard work, infusing the meatballs with warm, aromatic flavors that everyone will love. Serve them with rice, couscous, or your favorite veggies for a simple, delicious meal.
Ingredients:
For the Meatballs:
500g chicken mince
1 small onion, finely grated or minced
1 clove garlic, minced
2 tbsp fresh coriander, finely chopped (plus more for garnish)
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
2 tbsp breadcrumbs (optional, for binding if the mixture is too wet)
1 egg (optional, for binding if the mixture is too dry)
For the Sauce:
2 tbsp Moroccan Paste (I used the Pepper & Me Mo'rocckin Paste)
1/2 cup chicken stock
1/2 cup tomato sauce (or pasta sauce)
2 tbsp oil (avocado or olive)
1/2 preserved lemon, finely chopped (optional, for extra tang)
Instructions:
For the Meatballs:
In a large bowl, combine chicken mince, onion, garlic, coriander, cumin, smoked paprika, salt, and pepper. If the mixture feels too soft to shape, add breadcrumbs and/or an egg to help bind.
Shape the mixture into small meatballs, about the size of a golf ball. Set aside on a plate.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the meatballs and cook for 2-3 minutes per side until golden brown but not fully cooked through. Remove and set aside.
Prepare the Sauce:
In the same skillet, lower the heat to medium and add the remaining olive oil.
Stir in the Moroccan Paste and cook for 1-2 minutes until fragrant.
Add the chicken stock, tomato sauce, and preserved lemon (if using). Stir to combine and bring to a simmer.
Return the seared meatballs to the skillet, nestling them into the gravy.
Reduce the heat to low, cover, and simmer for 10-15 minutes, occasionally spooning the sauce over the meatballs, until the meatballs are fully cooked through.
Serve hot over couscous, rice, or with warm flatbreads
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