Moroccan Spiced Chicken Meatballs

Name: Moroccan Spiced Chicken Meatballs
Yield: 4 servings
Cuisine: Moroccan
Ingredients: Yield:4 servings; 1⅓ cups plain whole-milk yogurt; 1 tablespoon plus 1 teaspoon minced or grated garlic (about 4 cloves); 2 teaspoons lemon juice (from 1 lemon); Kosher salt and black pepper; 1 pound ground chicken (not 100 percent breast meat); 0.5 cup panko bread crumbs; 1 large egg, lightly beaten; 3 tablespoons minced fresh parsley, plus more for serving; 1 tablespoon olive oil, plus more for frying; 1 teaspoon light brown or granulated sugar; 1 teaspoon sweet paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cinnamon; 3 tablespoons toasted pine nuts (optional)

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Contains:DairyEggGlutenTree Nut

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…

Directions

1
First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, ¼ teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
2
Make the meatballs: In a large bowl, combine the remaining ⅓ cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1½ 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 1½-inches in diameter, then place them on a plate or sheet pan until ready to use.
3
In a large skillet, heat ⅛-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.
4
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.