North African-inspired
Harissa Honey Chicken Meatballs
Tender chicken meatballs get glazed with harissa, honey, and lemon for a spicy-sweet dinner that works with rice, couscous, or flatbread.
Ground chicken can dry out quickly, so these meatballs use breadcrumbs, egg, and grated onion to stay tender.
The glaze does the heavy flavor lifting: harissa gives chile depth, honey balances the heat, and lemon keeps the sauce sharp.
Baking the meatballs first makes them easier to handle and keeps the recipe consistent.
A quick toss in the glaze at the end gives the exterior a glossy coating without overcooking the centers.
Serve the meatballs over couscous, rice, or warm flatbread with a spoonful of yogurt.
They also hold up well for meal prep because the glaze stays flavorful after reheating.
For something else to cook in the same spirit, try Turkey Taco Rice Skillet or Coconut Chickpea Curry with Spinach.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Mix the ground chicken, breadcrumbs, egg, onion, garlic, and salt until just combined.
- Form into 16 meatballs and place on the sheet pan. Bake for 14 to 16 minutes, until cooked through.
- Stir the harissa, honey, lemon juice, and 1 tablespoon water in a skillet over medium heat.
- Add the cooked meatballs and toss for 2 minutes, until the glaze coats them and looks shiny.
- Serve with yogurt, herbs, and rice, couscous, or flatbread.
Nutrition
Nutrition Information
Estimated per serving: 430 calories, 34 g protein, 25 g carbohydrates, 21 g fat. Sides are not included.
Variations
Recipe Variations
- Use turkey instead of chicken.
- Add chopped cilantro or mint to the meatball mixture.
- Make smaller meatballs for appetizer portions.
Notes
- Different harissa brands vary in heat; start with less if yours is very spicy.
- Wet your hands lightly before rolling the meatballs.
- The meatballs can be baked a day ahead and glazed before serving.
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