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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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