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Tender chicken meatballs with spicy sauce served in a dark ceramic bowl and topped with fresh parsley.

Chicken Meatballs with Spicy Sauce

Tender, pan-seared ground chicken meatballs simmered in a velvety, spicy Harissa-infused Mediterranean sauce. Quick, high-protein, and ready in 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • - 1 lb 450g ground chicken
  • - 1/2 cup breadcrumbs Panko or fine whole wheat breadcrumbs
  • - 1/4 cup grated Parmesan or Feta cheese
  • - 1 small onion finely grated
  • - 2 cloves garlic minced
  • - 1 large egg beaten
  • - 1/4 cup fresh parsley finely chopped
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 2 tbsp extra virgin olive oil for searing
For the Spicy Creamy Sauce:
  • - 2 tbsp butter or extra virgin olive oil
  • - 2 tbsp all-purpose flour
  • - 1 cup chicken broth
  • - 1/2 cup heavy cream or light cream or plain Greek yogurt
  • - 1 tbsp Harissa paste or Sriracha
  • - 1 tsp soy sauce or Worcestershire sauce

Method
 

Shape Meatballs:
  1. In a bowl, combine ground chicken, breadcrumbs, grated cheese, grated onion, garlic, egg, parsley, salt, and pepper. Gently mix until combined. Roll into 16-18 uniform meatballs.
Pan-Sear:
  1. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Sear meatballs for 4-5 minutes until deeply browned on all sides. Remove and set aside.
Make Sauce:
  1. Reduce heat to medium. Melt butter in the skillet, sprinkle in flour, and whisk for 1-2 minutes. Gradually whisk in chicken broth until smooth. Stir in cream, Harissa paste, and soy sauce. Bring to a simmer.
Simmer & Serve:
  1. Return meatballs to skillet. Simmer on low for 8-10 minutes until meatballs are thoroughly cooked (165°F) and sauce thickens. Garnish with parsley and serve hot.

Notes

- To use Greek yogurt instead of heavy cream, remove the skillet from heat before stirring in the yogurt to prevent curdling.