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Recipe by Kayla Howey, The Original Dish
These Moroccan chicken meatballs are going to become a new go-to! They’re easy to make, packed with so much good flavor thanks to Spice Tribe’s Moroccan spice blend, and they’re topped with a very exciting parsley yogurt sauce. It’s a dish that’s fresh in flavor and good for you, too.
Kicking off a really exciting partnership today with Spice Tribe! I’ll be sharing a few recipes coming up using their beautifully unique spice blends, starting with these Moroccan chicken meatballs. The team at Spice Tribe focuses on using high-quality ingredients to create vibrant blends that celebrate different cultures.
Each blend tells a story and takes you on a true journey around the world. I was immediately drawn to the Marrakesh Sitar, a Moroccan Ras el Hanout blend made of ginger, coriander, honey, turmeric, cinnamon, cassia, paprika, rosebud, cumin, orange peel, allspice, and green cardamom.
You can only imagine the bold, intriguing flavor this blend has. It works perfectly mixed into these chicken meatballs.
The key to the chicken meatballs is to “toast” the spice blend first by heating it. I cook down some onions and garlic, then add the spice blend to perfume in the oil. It’s the best way to bring out all of the vibrant flavors.
The meatballs come together really simply. They’re seared off in a skillet until crisp and golden, then roasted in the oven. I’m serving them on a bed of couscous (you could do any grain you’d like here) with a lemony parsley yogurt sauce over top.
Some thinly shaved cucumbers, toasted pecans, and salty feta cheese are the finishing touches. With a good drizzle of olive oil over top at the end. It’s one of those dishes that’s approachable enough to make on a busy weeknight, yet exciting enough to serve at a dinner party. You’re going to love it.