Moroccan Meatballs

MAKES 4 SERVINGS

One of the most popular recipes on my website uses five spices—paprika, cumin, ginger, turmeric, and cinnamon—as a marinade for a simply grilled chicken breast. I wanted to transform it into something that can be more easily frozen and reheated, since many of us don’t always know how we will feel when it comes to making dinner. Meatballs are the perfect way to do that. You can use ground chicken, lamb, or beef for this recipe—all with great results. If you use chicken, I find ground chicken thighs are the most flavorful. Gluten-free panko is easy to find. My favorite is Jeff Nathan Creations. Serve this with Pomegranate Couscous (page 179) and an easy, light salad.

2 cloves garlic, minced

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

3–4 tablespoons olive oil, plus more for cooking, divided

1½ pounds ground chicken, lamb, or beef

¼ cup panko (gluten-free, if desired)

Chopped fresh parsley for garnish (optional)

Preheat the oven to 400°F.

In a large bowl, combine the garlic, paprika, cumin, salt, ginger, turmeric, cinnamon, and 1 tablespoon of the olive oil; stir thoroughly. Add the ground chicken and panko, then mix together with your hands until well combined. Form the mixture into 1½-inch balls. If the mixture isn’t sticking together well (this can happen with ground chicken), give it a few minutes in the fridge to firm up.

In a large skillet, warm the remaining 2 to 3 tablespoons olive oil over medium heat. Add the meatballs to the pan, being careful not to overcrowd them. You may need to do this in batches. Cook until the meatballs are browned on each side, about 1 minute per side, then transfer to a baking sheet. Bake until cooked through, about 10 minutes. Serve warm sprinkled with fresh parsley, if desired, or let cool and refrigerate or freeze for later.

To reheat after freezing, preheat the oven to 300°F. Place the meatballs on a baking sheet and cover with foil. Bake for 15 to 18 minutes, until heated through.