Moroccan-spiced chicken meatballs

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.

Ingredients

Instructions

1. 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.
2. 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.
3. 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,
   4-5 minutes. (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.
4. 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.