Moroccan Chicken Meatballs With Parsley Sauce Recipes

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Steps:

• Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
• Make 1 inch balls flattened to about 1/2 inch thickness.
• Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
• Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
• Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
• Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

MOROCCAN-SPICED CHICKEN MEATBALLS

Steps:

• 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.

MOROCCAN CHICKEN MEATBALLS WITH PARSLEY SAUCE

Steps:

• Combine the parsley, mint, yogurt, and lemon juice in a food processor. Blend until smooth and incorporated. Season with salt to taste. Set aside.
• Preheat the oven to 375°F. Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the onions. Let cook until tender and slightly caramelized, about 6 minutes. Stir in the garlic and spice blend. Cook for a minute or two longer to allow the garlic and spices to toast. Turn off the heat and let cool slightly.
• In a large mixing bowl, add the fresh breadcrumbs. Pour the warm water over top. Toss well, then let sit for 5 minutes so that the bread can absorb the water.
• Add the ground chicken thigh, ground chicken breast, salt, and onion mixture to the bowl. Use your hands to mix really well. Form the mixture into approximately 16 (2-oz) meatballs.
• Wipe out the skillet and heat again over medium heat. Coat the bottom with more olive oil. Once the oil is hot, place half of the meatballs into the skillet, leaving them about an inch apart. Sear the meatballs on one side until crisp and golden, flip, and sear on the other.
• Transfer the meatballs to a sheet pan. Repeat with the remaining meatballs. Once all of the meatballs are seared, transfer them to the oven to finish cooking for about 6-8 minutes, or until fully cooked through.
• Meanwhile, combine the water, salt, and olive oil in a saucepan for the couscous. Bring to a boil. Stir in the couscous, cover with a lid, turn off the heat, and allow to sit for 5 minutes. Fluff the couscous with a fork.
• Use a mandolin to shave the cucumbers thin. Toss with the lemon juice.
• Mound the couscous onto a serving plate. Place the meatballs on top. Spoon the parsley yogurt sauce over the meatballs. Garnish with the cucumbers, toasted pecans, feta cheese, and scallions. Drizzle olive oil over everything to finish. Tear more mint and parsley on top (optional).