Description
Spicy harissa chicken meatballs with a light and cool herb dip – perfect for a snack at any game day!
Ingredients
Scale
- 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