Stranger Foods

Photograph of Moroccan-spiced chicken meatballs.

MoroccanMoroccan-spiced chicken meatballs

Serves 4 | Prep 10 mins | Cook 20 mins

Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country’s cuisine. Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that’s well worth the effort.

Source: cooking.nytimes.com

Ingredients

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1⅓ cups plain whole-milk yogurt
1 tbsp garlic, minced or grated, plus 1 teaspoon
2 tsp lemon juice (from 1 lemon)
Kosher salt and black pepper
1 lb ground chicken, not 100% breast meat
½ cup panko bread crumbs
1 large egg, lightly beaten
3 tbsp fresh parsley, minced, plus more for serving
1 tbsp olive oil, plus more for frying
1 tsp light brown or granulated sugar
1 tsp sweet paprika
½ tsp ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
3 tbsp toasted pine nuts (optional)

Instructions

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First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, ½ teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
Make the meatballs: In a large bowl, combine the remaining ⅓ cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1½ teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1½-inches in diameter, then place them on a plate or sheet pan until ready to use.
In a large skillet, heat ⅛-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, . (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

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