Middle Eastern · main

Harissa Chicken Meatballs with Garlicky Yogurt Sauce

Harissa Chicken Meatballs with Garlicky Yogurt Sauce reads richness 5.4, citrus 5.0 and nutty 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Richness 5.4 · Citrus 5.0 · Nutty 4.8 · Sourness 4.3 · Umami 3.7 · Allium 3.7 · Salinity 3.6 · Herbaceous 3.2 · Earthy 2.2 · Warm Spice 2.0 · Funk & Ferment 1.6 · Sweetness 1.2 · Floral 1.2 · Bitterness 1.1 · Fruity 1.1 · Heat 0.5

What's in it (14)

• chicken — 680 g
• bread crumbs italian style — 118 g
• egg — 100 g
• sesame seed paste — 41 g
• garlic — 9 g
• cilantro — 15 g
• cumin — 5 g
• salt — 6 g
• freshly ground black pepper — 3 g
• olive oil — 27 g
• nonfat plain yogurt — 237 g
• lemon juice — 15 g
• water — 15 g
• pine nuts — 30 g

Time & effort: about 40 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 156 kcal, 12.7 g protein, 8.5 g fat, 7.6 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Preheat the oven to 425 F and line a rimmed baking sheet with foil; brush lightly with 1 tablespoon of the olive oil.
2. In a large bowl, combine the ground chicken, panko, egg, 2 tablespoons of the harissa paste, 2 of the 3 minced garlic cloves, 3 tablespoons of the cilantro, the cumin, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix gently with your hands just until evenly combined; overmixing makes the meatballs dense.
3. Divide the mixture into 16 portions (about 3 tablespoons, or a generous golf-ball size, each) and roll into balls; arrange on the prepared sheet with space between them.
4. Drizzle the meatballs with the remaining 1 tablespoon olive oil and roll gently to coat. Bake until firm, browned in spots, and cooked through to 165 F at the center, 16-18 minutes.
5. While the meatballs bake, whisk together the yogurt, remaining garlic, remaining 1 tablespoon harissa paste, lemon juice, water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl until smooth and pourable; taste and add more salt if needed.
6. Let the meatballs rest on the sheet for 2 minutes, then transfer to a platter and spoon the yogurt sauce over and around them.
7. Scatter the remaining cilantro and the toasted pine nuts on top and serve warm, with extra yogurt sauce on the side.

Dishes with a similar flavor shape

• Ground Turkey Kofta Meatballs with Tahini Sauce — Middle Eastern
• Shawarma — Lebanese
• Egyptian Hummus — Egyptian
• Sumac Lemon Chicken Pasta with Pine Nuts — Mediterranean
• Crispy Falafel-Spiced Chicken Tenders — Middle Eastern

Keep reading: what richness, citrus, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.