Moroccan · Snack
Moroccan Spiced Chicken Meatballs
Lean ground chicken meatballs baked with ras el hanout, cumin, and fresh mint, make once and enjoy over the week from fridge or freezer for a warm-spiced North African bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
12gFat
6gCarbs
1gSugar
1gFiber
520mgSodium
85mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a bowl, combine 400g ground chicken, egg white, mint, coriander, garlic, ginger, ras el hanout, cumin, ground coriander, paprika, cinnamon, cayenne, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each.
2
Bake
Space meatballs on the prepared tray. Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and cooked through to 74°C internal temperature. Cool completely on the tray.
3
Portion and plate
Divide cooled meatballs into 2 airtight containers, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. To reheat: warm 6 meatballs in the oven at 180°C for 6 minutes from fridge or 12–15 minutes from frozen. Serve with cherry tomatoes, cucumber sticks, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground chicken
- 1 large egg white
- 1.5 tbsp fresh mint
- 1.5 tbsp fresh coriander
- 2 garlic cloves
- 0.5 tbsp fresh ginger
- 0.5 tbsp ras el hanout
- 0.5 tbsp ground cumin
- 0.25 tsp ground coriander
- 0.25 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil