It’s the most wonderful time of the year – football season! I love knowing what I’ll be doing every Sunday from now until February. The only problem is that game day food isn’t always the healthiest. So I’ve lightened up a football favorite and given it a spicy spin – enter these awesome harissa chicken meatballs with herb dip!
Meatballs are a staple at many game day get-togethers, but they’re usually of the Swedish or Buffalo style. While those are delicious, I thought we’d try something a bit different with harissa! Harissa is a red chili paste originally from North Africa. It’s smoky, tangy and of course spicy but it’s not the crazy, make you run for glass of milk kind of spicy. It gives these meatballs a nice little kick, which is perfect for a day of sports watching. Note for this recipe we’re using the paste version of harissa, not the spice blend from the spice aisle as that would probably make these meatballs way too spicy!
I’ve lightened up the meatballs by using ground chicken, but you could use beef, lamb or even plant based meat as a substitute. I like the chicken here because it lets the spices shine. In addition to the harissa, we add garlic, paprika, coriander and fennel for a smoky/sweet taste, along with shallot, cilantro, breadcrumbs and an egg to bind it together.
An important note when making meatballs! A lot of people just add everything with the meat to a bowl and start mixing away. The problem with that is you’re adding more mixing time by trying to get all your spices and binders mixed up and you end up overworking the meat. This can lead to a tough or dry meatball (and nobody wants that!). Instead, mix everything but the meat together first. Once that is evenly combined, then add your meat and work that in quickly. That means less mixing and more moist, tender meatballs!
After a quick bake, these meatballs are ready to go! In the meantime you make the herb dip. This is the perfect bright and fresh sidekick to the spiciness of the meatballs and helps to cool the palate. And it’s so easy to make – just add your greek yogurt and herbs to a food processor and blend until smooth. You may need to add a little water just to loosen it up. I like using several different herbs here with cilantro, parsley, and basil, along with some green onions, but you could certainly pick and choose which herbs you prefer.
And that’s it! You’ll have the perfect game day snack ready in about 30 minutes. It’s got the spice that everyone wants when watching sports, but it won’t weigh you down, and the herb dip helps keep things light and fresh. If you want to serve this as an entrée, you could add some couscous and sautéed veggies on the side, or serve the meatballs on top of a salad using the herb dip as the dressing (I’ve done this with leftovers and it’s delicious!).
Wine Pairings with Harissa Chicken Meatballs
- Gewurztraminer: If opting for a white wine, Gewurztraminer is one of my favorites for spicy food! The fruity, citrusy flavor will counterbalance with the spiciness of the meatballs while not fighting with the aromatic spices in the dish. It will also help highlight the fresh herb dip well.
- Rioja: A Rioja style wine is typically a blend of mainly Tempranillo and Grenache. Medium bodied, fresh and fruity, a young Rioja can stand up to the spice of the dish without overpowering the herb dip too much.
Harissa Chicken Meatballs with Herb Dip
- Total Time: 30 minutes
- Yield: 6–8 people 1x
Description
Spicy harissa chicken meatballs with a light and cool herb dip – perfect for a snack at any game day!
Ingredients
- 1 pound ground chicken
- 2 tablespoons harissa paste
- ½ cup breadcrumbs
- ½ cup shallot, minced
- ½ cup cilantro, chopped
- 1 egg
- 2 cloves of garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
Ingredients for the Herb Dip
- ½ cup fresh parsley
- ½ cup fresh basil leaves
- ½ cup fresh cilantro
- 1 cup greek yogurt
- 2 green onions, trimmed
- 2 tablespoons water (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
- In a large bowl, mix the Harissa, breadcrumbs, shallot, cilantro, egg, garlic and spices together. Then add in the ground chicken and mix with a spoon or with your hands until combined. Season with salt and pepper.
- Roll out each meatball with about 1 tablespoon of the mixture each. Place meatballs on the prepared baking sheet with space in between each meatball. Bake for 20-24 minutes until browned and cooked through.
- Meanwhile, make the herb dip. Add all ingredients except the water to a food processor and pulse to combine. If the dip is too thick, add water to loosen it up. Season to taste with salt and pepper.
- Serve meatballs with toothpicks and the herb dip on the side. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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