Moroccan-style chicken meatballs
Smooth comfort food
Comfort food with a Moroccan twist: chicken meatballs. The yoghurt dip keeps them deliciously juicy and flavorful. Paprika, cumin, and ginger give them spice. Mint and toasted pine nuts provide the perfect finishing touch.
Enjoy them as they are, paired with a hearty blond or tripel beer. For a light dinner, serve them with couscous and a fresh salad.
Dare to combine: Beerze Bold Tripel with comfort food for a Moroccan twist: chicken meatballs. Dip yogurt makes them deliciously juicy and tender. Peppers, cumin and ginger give them spice. Mint and toasted pine nuts finish it off.
- serves 4
- 20 min.
- meat
Ingredients
300 g Greek yoghurt
4 cloves of garlic, finely chopped
2 tsp lime juice
black pepper
salt
500 g ground or chopped chicken thighs
1 egg, beaten lightly
2 tbsp olive oil
1 tl lichte basterdsuiker
1 tsp paprika
½ tsp ground cumin
½ tsp ground ginger
3 tbsp parsley
200 g breadcrumbs or panko
fresh mint
optional: 3 tbsp toasted pine nuts
Method
Mix ¾ of the yoghurt with a minced garlic clove, the lemon juice, a pinch of salt, and black pepper. Adjust the seasoning to your taste. For extra flavor, consider adding tahini or sumac. Cover and refrigerate.
In a large bowl, combine the remaining yoghurt, finely chopped chicken thighs, 3 minced cloves of chopped garlic, an egg, 1 tablespoon of olive oil, sugar, paprika, cumin, ginger, parsley and breadcrums with some salt and pepper. Form into small meatballs.
Heat olive oil in a large frying pan. Once brisklyy hot, fry the meatballs for about 5 minutes. Turn occasionally, until they're fully cooked and nicely browned. Let them drain briefly on a plate lined with kitchen paper.
Spread the yoghurt sauce over a platter and arrange the meatballs on top. Garnish with some chopped mint leaves and pine nuts if you like.
