These Chicken Harissa Meatballs are perfectly juicy and full of flavor! Pair them with lemon rice, roasted vegetables, and a homemade lemon herb tahini sauce, they make for a hearty meal that’s also perfect for meal prep. You’re going to love these!

Harissa Meatballs That Have It All!

Your new favorite meal prep recipe.

I’ve been on a big harissa kick lately and have loved using it in a variety of different recipes. My hot honey harissa chicken bowl recipe has become a reader favorite and I know you’re going to love these chicken harissa meatballs!

The addition of harissa paste adds a ton of flavor to the meatballs and I also pack them with plenty of fresh herbs and lemon zest for even more deliciousness. Cooked on the stovetop, the meatballs always turn out tender and juicy. They even store and freeze well so, I like to make a big batch to keep on hand for those days when I can’t be bothered to cook. I can’t wait for you to try them!

— Ashlea

A Quick Overview of the Meatball Ingredients

Ground Chicken: for the juiciest and most flavorful meatballs, I like to use ground dark meat chicken.
Panko Breadcrumbs: these act as a binder and help the meatballs hold their shape. Substitute blanched almond flour or gluten free breadcrumbs if needed.
Greek Yogurt: the acidity helps tenderize the meatballs and adds a subtle tang. I prefer full-fat plain Greek yogurt, but low-fat will also work. Look for a plant-based option if you need to keep these harissa meatballs dairy-free.
Harissa Paste: the star of the show! Harissa is a red chili paste common in North African and Middle Eastern cooking. It has a rich, spicy, smoky, peppery flavor that is so delicious and pairs incredibly well with savory recipes.
Herbs and Spices: we’re using fresh dill and mint for these meatballs.
Garlic and Shallots: to help add some flavor.
Lemon Zest: adds the perfect pop of citrus flavor to the meatballs.

My Favorite Meatball Making Tips and Tricks

When forming the meatballs, use a cookie dough scoop to scoop the ground chicken mixture. Then, roll it in between your hands to form each individual meatball. This makes things so much easier!
Before rolling the harissa meatballs, lightly wet your hands to prevent the mixture from sticking to them when forming the meatballs.
For perfectly cooked meatballs, every single time, use a meat thermometer to ensure that each meatball reaches an internal temperature of 165 degrees Fahrenheit.
Want to make your life even easier? Try making a double batch of the meatball mixture. I like to do this with all of my meatball mixtures to save time in the future. After everything has mixed, but before scooping and rolling, transfer half the mixture to a freezer-safe storage container and freeze for later.

How to Store, Freeze, and Reheat Leftovers

Meatballs – store any leftover harissa chicken meatballs in an airtight storage container in the fridge for up to 3-4 days.
Rice, veggies, and dressing – if you’re making bowls, cook the rice and veggies, and prepare the dressing. Then, store all the components in separate airtight containers.
Chop and prep the toppings – that way, all you have to do is reheat the meatballs, rice, and veggies, and build your bowl! I recommend doing this 1 to 2 days ahead of time to prevent any fresh ingredients from becoming soggy.

Freezing the Meatballs

Freeze the meatball mixture – make the meatball mixture and then transfer it to a freezer-safe storage bag. Squeeze all of the air out of the bag and then place the meat mixture in the freezer. When you’re ready to make a fresh batch of meatballs, remove the mixture from the freezer and let it defrost in the fridge before rolling the meatballs and cooking.
Cook the meatballs and then freeze – cook the meatballs, and then let them come to a complete cool before transferring to a freezer-safe storage container and then transferring to the freezer.
Reheat from frozen – to reheat the meatballs from frozen, place them in an ovenproof pan or baking dish and cover with foil. Bake the meatballs at 300 degrees for 20-25 minutes or until completely warmed through. Alternatively, you can let the meatballs defrost in the fridge and reheat them in the microwave.

Serving Suggestions and Topping Ideas

The best part of any bowl is the toppings! Serve these harissa meatballs with roasted veggies over lemon rice. You could also spoon them into wraps or enjoy them over a bed of greens as a salad.

Then, add a drizzle of lemon herb tahini sauce and all the best toppings. Some of my favorite options include:

Diced Cucumber and Tomato
Chopped Romaine
Fresh Dill and Mint
Crumbled Feta
Hummus
Tzatziki Sauce
Lemon

More Meal Prep Bowl Ideas

I hope you give this Harissa Meatball recipe a try! It’s easy to prepare, makes for a filling meal, and is full of protein! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Chicken Harissa Meatballs

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 20 1x
Category: Dinner
Method: Stovetop
Cuisine: African Inspired

Print Recipe

Description

Ingredients

Units Scale

1 pound ground chicken
1/4 cup panko bread crumbs or blanched almond flour
1 tablespoon greek yogurt
2 tablespoons harissa paste
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons finely diced shallot
2 cloves garlic, finely minced or grated
1 teaspoon lemon zest
oil, for cooking

For the Bowls

Additional Topping Options for Serving

diced cucumber and tomato
chopped romaine
fresh dill and mint
crumbled feta
hummus and tzatziki sauce
lemon

Instructions

Add the meatball ingredients to a mixing bowl and mix until well combined.
Next, use a cookie dough scoop to scoop out the chicken mixture and use your hands to form into meatballs.
When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
Assemble the Bowls: If you’re building a bowl, start with a bed of emon rice and then add roasted vegetables, meatballs, and any other desired toppings. Finish the bowls with a drizzle of lemon herb tahini sauce.