Name: Moroccan-Spiced Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan‑inspired
Ingredients: 1 lb ground chicken; ⅓ cup whole‑milk yogurt (divided); ½ cup panko breadcrumbs; 1 large egg; 1 tbsp olive oil; 1 tbsp minced garlic; 1 tbsp fresh parsley, chopped + more for garnish; 1 tsp paprika; ½ tsp ground cumin; ½ tsp ground ginger; ¼ tsp ground cinnamon; ½ tsp salt, plus a pinch to taste; ¼ tsp black pepper; Juice of ½ lemon (optional, adds brightness); For Sauce: 1 cup yogurt, 1 tsp minced garlic, 1 tsp lemon juice, pinch of salt, pinch of pepper; Olive oil for frying; Optional: toasted pine nuts to garnish

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These Moroccan-Spiced Chicken Meatballs are packed with bold flavors and a comforting warmth, thanks to a blend of spices like cumin, cinnamon, ginger, and paprika. They’re tender and juicy, thanks to the addition of whole-milk yogurt in the mix, and they come together in just 30 minutes. Served over a creamy yogurt sauce and topped with fresh parsley and optional pine nuts, they make a fantastic weeknight dinner that feels both exotic and comforting.

Moroccan-Spiced Chicken Meatballs

Why You’ll Love This Recipe

I love how these meatballs take simple ground chicken and transform it into something rich and flavorful using pantry spices. The yogurt keeps them incredibly moist, both inside the mix and as a base for a cooling, tangy sauce. I also like that the whole dish comes together quickly and easily, making it ideal for a busy night. Whether I fry them or bake them (for less mess), the result is always satisfying and delicious. Served with couscous or a green vegetable, they make a balanced, flavorful meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1⅓ cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
½ cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

Directions

I start by making the yogurt sauce: I mix 1 cup of yogurt, 1 teaspoon of garlic, lemon juice, ¼ teaspoon salt, and a few grinds of pepper in a small bowl. Then I chill it until I’m ready to serve.
For the meatballs, I combine the remaining ⅓ cup yogurt with the rest of the garlic, ground chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1½ teaspoons salt, and more pepper in a large bowl. I mix gently until everything is evenly incorporated.
I use a scoop or spoons to shape the mixture into 1½-inch meatballs, placing them on a plate or tray as I go.
In a large skillet, I heat about ⅛ inch of olive oil over medium-high heat. Once it’s hot, I fry the meatballs in batches, flipping them occasionally, until they’re browned and cooked through, which takes about 4 to 5 minutes per batch. If they brown too quickly, I lower the heat. I transfer them to a paper towel-lined plate as they finish cooking.
When I’m ready to serve, I spread the yogurt sauce onto a serving platter, arrange the meatballs over it, and top them with chopped parsley and pine nuts, if I’m using them. I serve them hot.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes from start to finish. It makes around 16–18 meatballs, depending on the size. For a full meal, I like to serve it with couscous or steamed greens.

Variations

I sometimes use ground turkey instead of chicken, especially if that’s what I have on hand.
To reduce cleanup, I like to bake the meatballs at 400°F for about 20 minutes instead of frying.
When I want a brighter flavor, I add a bit of fresh mint to the meatball mix or sprinkle it on top before serving.
For a dairy-free option, I swap the yogurt with a coconut-based yogurt alternative, which still gives a creamy texture and slight tang.
I also enjoy forming the mix into patties instead of meatballs for an easier sear and quicker cook.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either microwave them gently or warm them in a skillet over medium heat until heated through. The yogurt sauce keeps well in the fridge too, but I prefer to serve it cold or at room temperature. I don’t recommend freezing the yogurt sauce, but the meatballs freeze well on their own—just let them cool first.

FAQs

What can I serve with Moroccan-Spiced Chicken Meatballs?

I usually serve them with couscous, rice, or roasted vegetables. They also go really well with flatbread and a fresh green salad.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F for about 20 minutes. It’s a cleaner option and still delivers great flavor and texture.

Can I make these meatballs ahead of time?

Absolutely. I sometimes mix and shape the meatballs a few hours ahead and store them in the fridge. I just cook them when I’m ready to serve.

What can I use instead of yogurt in the sauce?

If I need a dairy-free option, I use coconut yogurt or a similar plant-based alternative. It gives a nice creamy texture with a hint of tang.

Do I have to include the pine nuts?

Not at all. They’re optional and just add a bit of texture and richness. I often skip them or substitute with chopped almonds or nothing at all.

Conclusion

These Moroccan-Spiced Chicken Meatballs are one of my favorite ways to bring bold, comforting flavors to the dinner table without a lot of fuss. The blend of spices, creamy yogurt, and juicy chicken makes each bite satisfying and memorable. Whether I fry or bake them, they always turn out beautifully. It’s a dish I love coming back to again and again.