Moroccan Meatball Skewers with Spiced Sweet Potato Puffs

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.