I was inspired to make these chicken meatballs after trying a recipe from Blue Apron that used ras el hanout, a spice mix from North Africa. I had never tried it, but I’ve recently learned to love it. I can only describe its flavor as having alot of depth with layers of sweet, spicy and even smoky notes. seriously, these chicken meatballs are a winner-winner chicken dinner if you make them. 🙂 recipe is below. have you ever tried ras el hanout?
spiced chicken meatballs
ingredients:
- 2 cloves of garlic
- 1 small onion
- chopped fresh herbs, thyme, parsley (optional)
- 1 lb ground chicken (or ground turkey, beef, or lamb)
- ras el hanout spice (I bought mine here or you could make your own)
- 1/4 cup breadcrumbs
- 3 Tbsp of ketchup
- 1 tsp of Worcestershire sauce
- salt & pepper to taste
directions:
peel and mince the garlic, chop and dice the onion and finely chop your fresh herbs if using (or use a food processor). place the minced garlic, diced onion, and chopped herbs into the ground chicken. season liberally with the ras el hanout and let sit for 2-3 hours in the refrigerator.
heat oven to 375 degrees. take out chicken and bring to room temperature. add breadcrumbs, ketchup and worcestershire sauce to seasoned ground chicken and then season lightly with additional salt. use your hands or a medium scooper to form meatballs (I got 20 meatballs), and place formed meatballs on a foil lined sheet pan and drizzle with olive oil. (note: I decided to sprinkle the uncooked meatballs with a little more ras el hanout spice – but this is totally optional)
bake for 40-45 minutes or until cooked through. serve with rice or couscous or whatever you desire. enjoy!
the sugarapple 