These baked harissa chicken meatballs have been on repeat for me for weeks. They are perfect for weeknight dinner and make the best leftovers! Plus they are packed with ricotta cheese which makes them super tender.
I love adding these meatballs to a Mediterranean bowl, but they honestly go well with lots of different things. The other day I heated up a few leftover ones and ate them with some Chick-fil-a type sauce and they were incredible. So they are versatile and heat up well which is honestly a win-win.
what is harissa?
Harissa is a red pepper chili sauce that is popular in North Africa and the Middle East. It is packed with flavor and has such a beautiful kick. You can buy it at most grocery stores, or here on Amazon!
substitutes for harissa
If you don’t have harissa or can’t find it at the grocery store, there are a few substitutes that will work! Harissa is adding some spice and flavor to these meatballs, so you’ll want to replace it with something with a kick. Here are a few ideas:
- sriracha
- chili oil
- sambal oelek
ingredients needed for baked harissa chicken meatballs
- 1 lb ground chicken
- 1/2 sweet onion, chopped
- 1 cup panko breadcrumbs
- 1 cup ricotta cheese
- 1 egg
- 2 tbsp harissa
- 1 tsp garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
how to make baked harissa chicken meatballs
These meatballs could not be easier to make. Add all the ingredients to a bowl and mix until well combined. I recommend using disposable kitchen gloves because I have an irrational fear of raw chicken haha. Once it is combined, form them into 1 tbsp meatballs and transfer to a greased cookie sheet. I think the easiest way to shape them is by using a cookie scoop! I have a dedicated cookie scoop that I only use for raw meat, and never for cookies. It makes shaping the meatballs a breeze.
Once they’re on the cookie sheet, transfer them to a 400 F oven and cook for 12-15 minutes, until they are at least 165 F in the center (use a meat thermometer). Add them to whatever you want, or eat them on their own!
Keep any leftover meatballs in a sealable container in the fridge. They will keep for 4-5 days.
other recipes you will love
baked harissa chicken meatballs
ingredients
- 1 lb ground chicken
- 1/2 sweet onion chopped
- 1 cup panko breadcrumbs
- 1 cup ricotta cheese
- 1 egg
- 2 tbsp harissa
- 1 tsp garlic minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
instructions
- Preheat the oven to 400 F. Add all the ingredients to a large bowl. Use your hands or a rubber spatula to mix until well combined (I like to use my hands and disposable kitchen gloves).
- Using your hands or a cookie scoop, scoop out 1 tbsp of the meat mixture (I like to use a cookie scoop that I only use for meat!) onto a greased cookie sheet. This recipe should make about 40 one tablespoon sized meatballs.
- Transfer to the oven and bake for 10-15 minutes, until internal temperature is at least 165 F. Add to your favorite bowl or salad and enjoy!
Leave a Reply