This recipe is from Lamb Weston. It is a great dish. This would also go well with Sweet Potato Fries which I will soon feature.
Yield
26 Meatballs
Ingredients
Moroccan Spice Blend:
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. cinnamon
1 tsp. coriander
1 tsp. cayenne pepper
1 tsp. allspice
1/2 tsp. ground clove
Garlic & Moroccan Seasoned Chicken Meatballs:
2 lbs. ground chicken
1/2 cup plain bread crumbs
1/4 cup finely chopped parsley
3 large eggs, lightly beaten
2 Tbsp. milk
3/4 tsp. salt
Harissa Glaze:
1/3 cup honey
1/3 cup chicken broth
1/4 cup harissa paste
1 1/2 Tbsp. minced garlic
Wooden skewers
Sweet Things® Sweet Potato Puffs (#L0094) tossed in Moroccan Spice Blend
Directions
Preheat oven to 350°F and open flame grill to medium high.
For spice blend, combine all ingredients in a small mixing bowl and stir well. Set aside.
For meatballs, combine all ingredients and 2 tablespoons reserved Moroccan spice blend in a large mixing bowl and combine using your hands until incorporated. Chill mixture for 30 minutes and portion using #20 scoop onto parchment-lined half sheet pan. Once portioned, roll each between hands to form round ball shape. Bake uncovered for 20 – 25 minutes or until internal temperature reaches 165°F.
For harissa glaze, in small saucepan over medium-low heat, combine all glaze ingredients and let simmer until glaze consistency, about 5 minutes. Strain glaze to remove garlic pieces. Divide glaze in half, toss meatballs with half and reserve remaining for basting. Skewer 3 meatballs on each skewer.
Grill each meatball skewer for 1 to 2 minutes per side, just until grill marked and baste with remaining glaze. Serve alongside prepared Sweet Things® Sweet Potato Puffs.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
