Harissa Chicken Meatballs with Couscous & Lemony Herb Yogurt Sauce

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Written By Jackie Le

harissa chicken meatballs are smoky, spicy, and impossible to stop eating straight off the pan 🌶️🍋 seared for that crispy crust then finished in the oven, served over garlicky couscous with a bright lemony herb yogurt sauce for dipping. brings me back to my greece trip 🫶

Ingredients

Harissa Chicken Meatballs

  • 1 lb ground chicken

  • 1 tsp salt

  • ½ tsp black pepper

  • 3 tbsp harissa

  • 1 tsp dried oregano

  • 2 tbsp panko breadcrumbs

  • 1 tsp cumin

  • ½ tsp coriander

  • 3 cloves garlic, minced

  • ½ cup sweet onion, diced

  • ¼ cup grated parmesan cheese

Lemony Herb Yogurt Sauce

  • ½ cup greek yogurt

  • 2 cloves garlic

  • 5-6 sprigs parsley

  • ½ tsp salt

  • 1 small lemon, juiced

Couscous

  • 1 cup couscous

  • ½ shallot, minced

  • 2 cloves garlic, minced

  • 1½ cups chicken stock

Serves 2-3

Prep time ~15 mins

Cook time ~20 mins

Cooking Instructions

WASH YOUR VEGGIES

  • Wash and prep your veggies and herbs before getting started.

Make the meatballs

  • In a large bowl, combine ground chicken, salt, harissa, oregano, panko, cumin, coriander, garlic, sweet onion, and parmesan. Mix until just combined.

  • Roll into golf ball sized meatballs.

Sear and bake

  • Preheat oven to 400°F.

  • Heat a skillet over medium-high heat. Sear meatballs on one side for 3 minutes, then flip.

  • Transfer the skillet to the oven and bake for 10 minutes, until cooked through.

Make the couscous

  • In a saucepan, sauté shallot and garlic over medium heat for 2-3 minutes until softened.

  • Add chicken stock and bring to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

Make the yogurt sauce

  • Add greek yogurt, garlic, parsley, salt, and lemon juice to a container. Blend with an immersion blender until smooth and vibrant green.

Assemble

  • Plate couscous alongside the meatballs and a generous drizzle or side of the lemony herb yogurt sauce. Serve immediately.

    • i tossed cucumbers with the sauce to make a “salad”

Tips & Notes

  • Don't overmix the meatball mixture — mix just until combined so they stay tender.

  • Searing first then finishing in the oven gives you a crispy crust without drying out the inside.

  • An immersion blender makes quick work of the yogurt sauce, but a regular blender works too.

  • Adjust the harissa up or down depending on the brand you use — some are much spicier than others.

  • The yogurt sauce also makes a great dip for the meatballs on their own.

Jackie Le
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