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Juicy Moroccan Chicken Meatballs Recipe (Pan-Fried)

Pan-Fried Moroccan Chicken Meatballs with Tzatziki

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1 lb Ground chicken
  • 1/4 cup Panko breadcrumbs
  • 1 Egg
  • 1/4 cup Fresh parsley Chopped
  • 1 tsp Ground cumin
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 2 tbsp Olive oil For pan-frying
  • 1/2 cup Greek yogurt For the tzatziki
  • 1/2 Cucumber Grated and squeezed dry
  • 1/2 Red onion Thinly sliced, for garnish

Instructions
 

  • In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, fresh parsley, ground cumin, ground cinnamon, smoked paprika, and kosher salt. Mix gently until just combined.
  • Divide the chicken mixture and roll into 1 1/2-inch meatballs using damp hands.
  • Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, ensuring not to overcrowd the pan.
  • Pan-fry the meatballs for 8 to 10 minutes, turning occasionally, until they are golden brown on all sides and cooked through to an internal temperature of 165 F.
  • In a small bowl, whisk together the Greek yogurt and grated cucumber to create a quick tzatziki sauce.
  • Serve the warm Moroccan chicken meatballs topped with the tzatziki sauce, alongside the thinly sliced red onion.