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Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
Table of Contents
Sheet Pan Harissa Chicken Meatballs Recipe
Welcome to this flavorful and easy Sheet Pan Harissa Chicken Meatballs recipe! Get ready to indulge in a delicious meal packed with Middle Eastern spices and vibrant flavors. This dish is perfect for busy weeknights when you want a quick and satisfying dinner without compromising on taste.
Why You’ll Love This Recipe
Here are a few reasons why this Sheet Pan Harissa Chicken Meatballs recipe will become a family favorite:
1. The combination of harissa spice and tender chicken meatballs creates a harmonious flavor profile.
2. One-pan cooking means minimal cleanup, making it ideal for busy evenings.
3. The addition of cauliflower and chickpeas adds texture, fiber, and nutrients to the dish.
4. This recipe is versatile and can be easily customized to suit your taste preferences.
Ingredients:
For the Chicken Meatballs:
– Ground chicken (1 lb)
– Harissa paste (2 tbsp)
– Breadcrumbs (1/2 cup)
– Egg (1, beaten)
– Garlic (2 cloves, minced)
– Salt and pepper to taste
For the Sheet Pan:
– Cauliflower florets (2 cups)
– Chickpeas (1 can, drained and rinsed)
– Olive oil (2 tbsp)
– Harissa paste (1 tbsp)
– Salt and pepper to taste
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the ground chicken, harissa paste, breadcrumbs, beaten egg, minced garlic, salt, and pepper until well combined.
3. Shape the mixture into meatballs and place them on one side of the prepared baking sheet.
4. In a separate bowl, toss the cauliflower florets and chickpeas with olive oil, harissa paste, salt, and pepper.
5. Spread the cauliflower and chickpeas on the other side of the baking sheet.
6. Bake in the preheated oven for 20-25 minutes or until the chicken meatballs are cooked through and the vegetables are tender.
Serving Suggestions:
Enjoy the Sheet Pan Harissa Chicken Meatballs with a side of couscous or quinoa for a complete meal. You can also serve it with a dollop of Greek yogurt and a sprinkle of fresh herbs for added freshness.
Recipe Variations and Substitutions:
– For a spicier kick, increase the amount of harissa paste in the chicken meatballs.
– Swap the ground chicken for ground turkey or beef if you prefer.
– Add extra vegetables like bell peppers or zucchini to the sheet pan for more color and nutrients.
Pro Tips for Success:
1. Use lean ground chicken to ensure the meatballs stay moist and flavorful.
2. Don’t overcrowd the baking sheet to allow the meatballs and vegetables to cook evenly.
3. Make a double batch of meatballs and freeze the extras for a quick meal prep option.
FAQs:
Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs in advance and refrigerate them until ready to bake.
Q: Is harissa paste spicy?
A: Harissa paste has a spicy kick, but you can adjust the amount to suit your heat preference.
Q: Can I use frozen cauliflower instead of fresh?
A: Yes, you can use frozen cauliflower, but make sure to thaw and pat it dry before baking.
Q: How long will the leftovers keep?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this recipe vegetarian?
A: You can swap the chicken meatballs for vegetarian meatballs made from lentils or chickpeas for a meat-free version.
Conclusion
In conclusion, this Sheet Pan Harissa Chicken Meatballs recipe is a fantastic way to elevate your weeknight dinner game with bold flavors and wholesome ingredients. Give it a try and enjoy a satisfying and delicious meal that’s sure to impress your taste buds!
Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
Servings
4
Prep time
15 minutes
Cooking time
25 minutes
Calories
360 kcal
Indulge in a flavorful and easy-to-make dish featuring Middle Eastern spices and vibrant flavors with these Sheet Pan Harissa Chicken Meatballs. Perfect for busy weeknights, this recipe combines tender chicken meatballs with a harmonious blend of harissa spice, served alongside cauliflower and chickpeas for added texture and nutrients.
Cook Mode
Keep the screen of your device on
Ingredients
- 1 lb ground chicken
- 2 tbsp harissa paste
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups cauliflower florets
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine ground chicken, harissa paste, breadcrumbs, beaten egg, minced garlic, salt, and pepper. Mix well.
- Shape the mixture into meatballs and place them on one side of the prepared baking sheet.
- In a separate bowl, toss cauliflower florets and chickpeas with olive oil, harissa paste, salt, and pepper.
- Spread the cauliflower and chickpeas on the other side of the baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the chicken meatballs are cooked through and the vegetables are tender.
Nutrition Facts
Calories:
360
Fat:
18
Carbohydrates:
20
Protein:
28
Sodium:
700
Fiber:
6
Sugar:
4
