Moroccan-Spiced Chicken Meatballs Recipe (2024)

Delicious and easy recipe! Instead of frying I baked for 20 min. at 400 and they came out perfectly (and minimized the kitchen mess!). Tossed some zucchini on the same baking sheet and it was an easy side. Flavors are wonderful and this will definitely be a weeknight staple. For those asking about a nondairy alternative to the sauce - I’ve made a coconut yogurt tzatziki before with great success; this is a very similar sauce so it will probably be an easy swap.

Recipe came out great as is. A few possible modifications for next time:Omit the garlic from the yogurt sauce, it’s really strong.Bake the meatballs in the oven after browning them or make them into little patties instead of balls because they took a long time in the pan and got a little too dark. Serve with lots of fresh mint.

Delicious weeknight meal! We used ground turkey instead of chicken because that’s what we had on hand. Also opted to bake for 20 minutes @ 400° like some others suggested and they turned out great.

I think a tahini and lemon juice sauce would go nicely.

Delicious. I baked them, too. Next time, I’m punching up the spice, either cayenne or I’m adding scallions, or both! I had leftover tabouli and tzasziki sauce and made a salad to go with. Pinot blanc is a nice plus ;)

Tahini sauce would be a great alternative as would serving on/with hummus. Will try as part of a larger mezze platter with tabbouleh, stuffed vine leaves, fattoush etc.

I substituted tahini for the yogurt and cilantro for the parsley. The result was delicious. It’s a keeper!

Meatballs took longer to cook than anticipated but was delicious.

I broiled the dark meat chicken meat balls for 7 minutes. Then flipped them and broiled for another 8 minutes. I add them to my chicken soup for additional flavor.

Skipped the yogurt part to save time and just added 1/3 cup of prepared tzatziki to mixture. Used GF panko Also baked at 400 for 25 minutes. Delicious!

This is my new favorite weeknight dinner recipe. I used a combination of ground chicken and turkey and they turned out incredible. As always, I double the amount of prescribed spices. You definitely want the cinnamon to come through on this one. I doubled the recipe for 5 people and had some left overs. I paired this with a chickpea “potato” salad. DIVINE.

Replying to myself...Yes, Melissa, the labne was a wonderful sub, as was the cauliflower rice in place of panko. I baked them for convince, slightly higher temp to adjust for altitude in Colorado, 415 for 20 minutes, and they were so good had them 2 nights in a row. :)

I added pomegranate seeds to the meat mixture which added overall sweetness and flavor to this already amazing recipe.

Like a lot of NYT Moroccan/Middle East recipes - I recommend adding more spices, but otherwise it's a great recipe! The yogurt sauce was especially good

To all those who loved these, also try the NYT North African Meatball recipe. More ingredients, but they're amazing. I have some in the freezer now, and plan to try them with the Citrusy Couscous salad someone suggested with these. To those who want to freeze, I've done it both ways and prefer freezing them before baking. Just spread on a cookie sheet as you make them, freeze, and toss them in a plastic bag or whatever. Thaw before baking.

Subbed ground lamb in for the ground chicken, baked for 20 minutes at 400 degrees. Served with the yogurt sauce and with harissa. Would like a sauce in which I could reheat leftover meatballs. Very good, make again,

Delicious! I make them smaller to serve as appetizers. A few notes: very salty, next time will cut to only 1tsp salt. I also skip the sugar - no need. And I followed other’s suggestions to bake at 400 rather than fry and they came out beautifully. Speed convection helps them brown.

Very good and easy. As others mentioned, I baked these at 400 degrees for 20 minutes and they came out perfect. I was too lazy to put fresh garlic and parsley in the meatballs, so I used a dash of garlic powder and about a teaspoon of dried parsley instead. Good served with rice and roasted veggies.

Use ground lamb and added 1/4 tsp cayenne to the meatball mix, but a little too much (more than the recipe called for) panko…Would definitely make again with the directed amount of panko.Had with couscous and a tomato-cucumber-red onion salad…delicious!

Was Delicious! Took the recipe and instead of making them into balls I made them into patties and threw them and the sauce on a bun with some goat cheese. Was really easy to make and could easily substitute meat with impossible or falafel if needed!

Bake at 400 for 20 mins.

A favorite. Like most meatballs you can adjust as you see fit. The sauce is key. Tweak with grated garlic, lemon juice, white vinegar etc.

Could make more but don’t have to.

These are so good that I’ve made them 3 times in 3 weeks

Fantastic! Didn’t change a thing. But did make the meatballs patties. This will be a regular dish I make.

This is delicious! And also beautiful. I served it with a green salad in a simple garlic vinaigrette with feta/radishes/arugula/mixed greens/cucumber. Love the presentation on yogurt/garlic base. I also really liked baking the meatballs. Easy enough to prep ahead for guests too.

These are absolutely phenomenal. Very easy receipt. We did them in the air fryer to cut down on any frying mess and speed up the time. 10 minutes in there at 375 and they were perfect. We made a cucumber/onion/tomato/parsley/lemon juice salad and cous cous on the side. Excellent meal that is now in the regular rotation.

I prepped these and ate them all week. They are amazing. I used the air fryer instead. I subbed ground turkey and they were amazing!