Tired of the same old weeknight meals? These jumbo Harissa Chicken Meatballs are here to rescue your dinner routine. Packed with bold, smoky flavor and a gentle spicy kick, this easy recipe transforms simple ground chicken into an exciting North African-inspired dish. Best of all, they’re incredibly practical to make, proving that a memorable meal doesn’t have to be complicated.
A Note on Flavor
Ever cooked with harissa? This incredible North African chili paste is the secret to this recipe’s amazing flavor. Once a specialty item, harissa is now widely available, allowing you to effortlessly add a smoky, spicy depth to everything from stews and roasted vegetables to marinades. It’s the key ingredient that makes these chicken meatballs truly special.
We’ve also made these meatballs oversized. This simple chef’s trick makes them not only juicier but also quicker to prepare, so you can enjoy a fantastic meal without the fuss. We hope you love them!
Why You’ll Love This Recipe
This Harissa Chicken Meatballs recipe is designed to deliver maximum flavor with minimal effort. The bold, smoky notes of harissa transform ordinary ground chicken into a restaurant-worthy meal that’s both memorable and easy to make. The jumbo size of the meatballs isn’t just for show—it’s a clever trick to ensure they stay perfectly juicy and tender while they cook.
Here’s why this will become your new favorite chicken meatball recipe:
- Incredibly Flavorful: Smoky, spicy harissa paste elevates lean ground chicken from simple to spectacular, creating a depth of flavor that’s truly irresistible.
- Effortlessly Easy: There’s no need to brown the meatballs! Simply form them and let them simmer in the rich tomato sauce before baking. It’s a one-pan wonder perfect for busy weeknights.
- Perfect for Meal Prep: These large meatballs retain their moisture beautifully, making them ideal for making ahead. They reheat perfectly in the oven or microwave without drying out.
- Freezer-Friendly: Double the batch and freeze half for a future meal. They’re a lifesaver for those days when you need a delicious, home-cooked dinner in a pinch.
Whether you serve them over fluffy couscous, rice, or your favorite pasta, these hearty Chicken Harissa Meatballs are a comforting, flavor-packed dinner you’ll want to make again and again.
How to Make Harissa Chicken Meatballs
Recipe Ingredients:
Here’s a breakdown of what you’ll need to make this vibrant dish. Exact measurements are in the recipe card at the bottom of the post.
Ingredient Notes and Substitutions:
- Harissa Paste: The star of the show! Harissa is a North African chili paste made from dried chiles, garlic, olive oil, and aromatic spices. Its flavor is complex—smoky, earthy, and spicy. Heat levels vary by brand, so start with the recommended amount and adjust to your preference. Brands like Villa Jerada or Trader Joe’s are great options.
- Ground Chicken: We use lean ground chicken for a healthier meatball, but ground turkey works just as well. For a richer, bolder flavor, feel free to substitute with ground beef or lamb.
- Bell Peppers: Any color of bell pepper works beautifully. We use a mix of yellow and orange for a vibrant contrast against the deep red sauce, but green or red peppers are also excellent choices.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional ones. They help bind the meatballs and create a wonderfully tender texture without making them dense or heavy.
- Crushed Tomatoes: A can of crushed tomatoes forms the base of our rich, flavorful sauce. They offer a fresh, bright flavor. If you only have whole canned tomatoes, simply crush them by hand or give them a quick pulse in a blender.
Step-By-Step Instructions:
- First, gather and prepare all your ingredients.
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion, lower the heat to medium-low, and cook for 7-8 minutes, stirring occasionally, until softened and fragrant.
- Transfer about one-third of the cooked onions to a large mixing bowl to use for the meatballs. Set aside to cool slightly.
- Add the remaining 2 tablespoons of olive oil to the skillet with the onions. Add the sliced bell peppers and cook over medium-low heat for 4-5 minutes, stirring frequently, until they start to soften.
- Stir in 3 cloves of minced garlic, 2 tablespoons of harissa paste, 1 tablespoon of cumin, and 2 teaspoons of coriander.
- Cook for about 30 seconds, stirring constantly, until the spices are fragrant and well combined with the vegetables.
- Pour in the crushed tomatoes, stir well, and bring the sauce to a gentle simmer. Cook for 3-4 minutes to allow the flavors to meld together. Keep the sauce warm over low heat.
- In the mixing bowl with the reserved onions, add the remaining 2 cloves of minced garlic, 1 tablespoon of harissa paste, 1 teaspoon of cumin, 1 teaspoon of coriander, salt, pepper, panko, egg, ground chicken, and 1/4 cup of chopped cilantro.
- Using your hands or a spoon, mix gently until the ingredients are just combined. Be careful not to overmix.
- Shape the mixture into 8 large meatballs. Gently place them into the simmering tomato and pepper sauce in the skillet.
- Cover the skillet with a lid, leaving it slightly ajar to allow steam to escape. Bake for 25-30 minutes, or until the meatballs are cooked through and an instant-read thermometer registers 165°F (74°C).
- Garnish with the remaining fresh cilantro before serving.
- Serve hot with couscous, rice, or orzo to soak up the delicious sauce.
Chef’s Tips and Tricks
- Don’t Overmix: To ensure your chicken meatballs are tender and juicy, mix the ingredients only until they are just combined. Overworking the ground meat can result in tough, dense meatballs.
- Keep Your Hands Wet: Ground chicken can be sticky. Lightly oil or wet your hands before rolling the meatballs. This simple trick prevents the mixture from sticking and makes shaping much easier.
- Control the Heat: Harissa pastes can vary significantly in spiciness from one brand to another. If you’re sensitive to heat or unsure about your brand, start with a smaller amount. You can always taste the sauce and add more if needed.
- Even Seasoning: For the most evenly flavored meatballs, mix the spices, panko, egg, and onions together first before adding the ground chicken. This helps distribute the seasonings thoroughly.
Recipe FAQs
The jumbo size isn’t just for a dramatic presentation! Larger meatballs are less work to form and are much better at staying moist and tender during cooking. This is especially important when using lean protein like ground chicken.
No, and that’s one of the best parts of this easy recipe! The meatballs cook directly in the simmering sauce, which allows them to absorb incredible flavor while saving you an extra step and a greasy pan to clean.
Absolutely. This is a perfect make-ahead meal. You can prepare the entire dish 2-3 days in advance and store it in an airtight container in the refrigerator. The flavors will meld and become even richer. Reheat gently in the oven or on the stovetop.
Yes, this recipe freezes wonderfully. Allow the cooked meatballs and sauce to cool completely, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Serving Suggestions
- Simple Garlic Green Beans
- Fluffy Cauliflower Rice
- Lemony Braised Greens with Olives
- Fresh Tunisian Salad Platter
More Great Meatball Recipes You’ll Love!
- Meatballs in a Spicy Coconut Curry
- Asian Barbecue Chicken Meatballs
- Hoisin-Glazed Asian Pork Meatballs
- Chicken Marsala Meatballs with Creamy Polenta
Find all my delicious chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Pin
Harissa Chicken Meatballs
Equipment
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Chef’s Knife
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Cutting Board
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Glass Mixing Bowls
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Measuring Cups and Spoons
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Large Oven-Safe Skillet
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped (about 2 cups)
- 1 large yellow bell pepper, seeded and sliced
- 1 large orange bell pepper, seeded and sliced
- 5 cloves garlic, minced and divided
- 3 tablespoons harissa paste, or to taste and tolerance, divided
- 1 tablespoon plus 1 teaspoon ground cumin
- 3 teaspoons ground coriander, divided
- 1 can (28-ounce) crushed tomatoes
- Salt and freshly ground black pepper
- 1 pound ground chicken or turkey, white meat, dark meat, or a combination
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1/2 cup chopped fresh cilantro, divided
Instructions
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Preheat oven to 375°F (190°C).
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Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 7–8 minutes, stirring often, until soft.
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Transfer about 1/3 of the cooked onion to a large mixing bowl for the meatballs and let it cool slightly.
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Add the remaining 2 tablespoons of olive oil to the skillet. Keep the heat at medium-low, add the bell peppers, and cook for 4–5 minutes, stirring frequently, until they begin to soften.
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Add 3 cloves of minced garlic, 2 tablespoons harissa paste, 1 tablespoon cumin, and 2 teaspoons coriander. Cook for 30 seconds, stirring constantly, until fragrant.
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Pour in the crushed tomatoes, bring to a simmer, and cook for 3–4 minutes to let the flavors meld. Season with salt and pepper to taste. Keep warm.
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To the bowl with the reserved onions, add the remaining 2 cloves of garlic, 1 tablespoon harissa paste, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper, panko, egg, ground chicken, and 1/4 cup cilantro. Mix gently until just combined.
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Form the mixture into 8 large meatballs and gently nestle them into the warm tomato-pepper sauce.
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Cover the skillet with the lid slightly ajar and bake for 25–30 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 165°F (74°C).
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Garnish with the remaining cilantro before serving hot.
Notes
- Don’t overmix the meatball mixture. This can make the meatballs tough. Mix just until the ingredients are combined.
- The ground chicken mixture can be sticky. Lightly wet or oil your hands before shaping the meatballs to make it easier.
- Harissa brands vary in heat level. If you’re sensitive to spice, start with a smaller amount and add more to taste.
SUBSTITUTIONS:
- You can use any color bell pepper, including red or green.
- Ground turkey, beef, or lamb can be used instead of ground chicken.
- If you don’t have crushed tomatoes, you can use a can of whole tomatoes and crush them by hand or in a blender.
MAKE AHEAD & STORAGE:
- This dish can be made 2-3 days ahead of time and stored in the refrigerator. The flavors will deepen overnight.
- Reheat covered in the oven at 350°F (175°C) until heated through, or in the microwave.
- To freeze, allow the cooked meatballs and sauce to cool completely. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Nutritional information is an estimate and may vary depending on the specific ingredients and brands used.
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