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Moroccan Chicken Meatballs: the delicious Moroccan recipe

Total time: 42 Min
Difficulty: Low
Serves: 4 people
By Cookist
Olive oil
1 teaspoon , for meatballs
Medium onion
½, peeled and finely chopped, for meatballs
large cloves garlic
3, peeled and minced, for meatballs
minced chicken
200g, for meatballs
Small egg
1, lightly beaten, for meatballs
teaspoon salt
½, for meatballs
Oil, for frying, for meatballs
Olive oil
1 tablespoon
Small onion
½, peeled and finely chopped
Cloves Garlic
2, peeled and minced
large tomatoes
2, chopped
½ teaspoon
¼ teaspoon
Cumin powder
½ teaspoon
Granulated sugar
¼ teaspoon
Turmeric powder
¼ teaspoon
¼ cup
Fresh coriander leaves
2 tablespoons, finely chopped

Here a truly delicious preparation with such juicy and succulent pieces of chicken! Each chicken meatball is nicely wrapped in the most flavorful sauce ever that gives this dish a whole new dimension.

You may enjoy this dish as such or even with and favorite bread of your choice! So, enjoy this lovely preparation with a delicious amalgamation of herbs and spices to tantalize your taste bud…


Heat a teaspoon of oil in the non-stick pan and sauté the onions and 3 cloves of garlic in it for 2 minutes or until the onions get soft. Add the onion mixture to the minced chicken.

Add the egg and ½ teaspoon of salt to the minced chicken and mix everything together until the mixture is well combined. Cover and refrigerate the meatballs mixture for about 20 minutes. Meanwhile, heat a tablespoon of oil in another non-stick pan and sauté the onion and 2 cloves of garlic in it until the onion turns light pink in color. Stir in the tomatoes and cook this mixture until the tomatoes are soft and mushy.

Add the remaining salt, paprika, cumin, sugar, turmeric, and water to the onion and tomatoes mixture and cook everything for a minute. Now, let the tomato mixture cool a little and then blend it in to a paste. Sieve the tomato paste and discard the seeds, and skin of the tomatoes. Transfer the pulp of the sauce in to the non-stick pan and add coriander leaves to it. Keep the pan aside. Meanwhile, shape the meatball mixture in to small walnut sized balls and deep fry it until light brown on all sides. Add the fried meatballs on to a paper towel.

Transfer the meatballs in to the pan containing tomato sauce and then cook it all together until the sauce coats all the meatballs well. Dry roast the almonds in a microwave or oven for 4 to 5 minutes. Cool slightly and then cut in to slices. Serve the hot Moroccan chicken meatballs, sprinkle the sliced almonds on top, and enjoy!


You may fry and store the chicken meatballs in advance as well. Similarly, make the Moroccan sauce in bulk and use it as and when required. You may also replace the water with chicken broth.

Nutritional information (per serving): 247 Calories, 35.9g Total fat (2.3g Saturated fat, 1.8g Polyunsaturated fat, 11.1g Monounsaturated fat), 34.4mg Cholesterol, 604mg Sodium, 279.3mg Potassium, 8.2g Total carbohydrates (1.8g Dietary fiber, 1.3g Sugars), 16.7g Protein

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