Harissa Chicken Meatballs with Creamy Yogurt Sauce

Alright friends, if you want a weeknight dinner that’s tasty, simple, and just a little bit fancy, try these harissa chicken meatballs. They come together quickly, use one large pan, and are perfect for both a simple Tuesday night meal, and a dinner party with pals. We’re talkin’ crispy, juicy chicken meatballs loaded with herbs and coated in a rich, spicy hot chili paste. Let’s break it all down so you can start making this chicken meatball recipe with confidence.

What Is Harissa?

If you’ve never cooked with harissa before, you’re in for a treat. Harissa is a bold, smoky, slightly sweet hot chili paste that hails from Tunisia. It’s made from roasted red peppers, garlic, olive oil, cumin, caraway, and coriander. The paste delivers heat, depth and flavor.

In this dish, harissa is the star of the show. It coats our chicken meat balls and caramelizes in the pan, giving them a crispy, spicy crust that packs flavour into every bite.

You’ll find harissa paste in most grocery stores these days—check the international section—or grab a jar from your local specialty shop. And if you’re heat-sensitive, look for a mild version.

Harissa Chicken Meatballs: Let’s Talk Ingredients

These harissa chicken meatballs are all about fresh ingredients and bold seasoning. Here’s a rundown of what’s going into the mix and why it matters:

• Ground chicken: It’s lean and tender, making it the perfect base. Want to mix it up? Ground lamb is unreal here. Even turkey works if that’s what you’ve got on hand.
• Green onions, parsley, dill, and mint: This herb combo brings brightness and freshness to balance the spice. The green onions add a mild sharpness that really lifts the flavour.
• Garlic: Always. No explanation needed.
• Harissa paste: The secret weapon. Just a few tablespoons will transform the meatballs into something extra special.

Mix everything together in one bowl, roll into balls, and sear or roast until golden and cooked through. That’s it. It’s as simple as a classic chicken meatball recipe, but with a major flavour upgrade.

Cooking Tips for Success

Here are a few tricks I use to make sure my harissa chicken meatballs turn out great every time:

• Chill the mix: After mixing the meatball ingredients, pop the bowl in the fridge for 10–15 minutes. It helps firm up the mixture so it’s easier to roll.
• Don’t overwork: Just like any good chicken meatball recipe, you want to mix until just combined. Overmixing leads to tough meatballs.
• Use a large pan: Whether you’re searing or roasting, give your meatballs some room. A crowded pan leads to steaming instead of browning. Go for a large pan or sheet tray to get that nice golden crust.
• Bake instead of fry: Want a hands-off option? Pop these on a tray like you would for sheet pan chicken shawarma—20 minutes at 425°F and you’re good.

How to Serve Harissa Chicken Meatballs

This is where it gets fun. These meatballs are super versatile and play well with all kinds of sides. Here’s how we like to plate them up:

• A swoosh of Greek yogurt
• Cherry tomatoes, sliced cucumbers, and thin red onions
• A handful of fresh dill and mint
• A drizzle of olive oil and maybe a squeeze of lemon

It’s light, bright, and beautifully balanced. Think of it like a Mediterranean-style bowl that feels kind of like a deconstructed shawarma plate.

You could also throw these over rice or grain bowls. Even tuck ‘em into a pita for a spin on loaf pan chicken shawarma. If you’re in a curry mood, they’d be right at home next to a side of curry chicken with coconut rice—no rules here.

Ingredient Swaps & Substitutions

This recipe is super flexible. Here’s how you can make it work with what you’ve got:

• No harissa? Try sambal oelek or a smoky chipotle paste. The flavour will shift, but you’ll still get that heat and punch.
• Don’t eat chicken? Swap for ground lamb, ground turkey, or even a plant-based alternative.
• Out of fresh herbs? Dried can work in a pinch—just use a third of the amount and know the flavour won’t be quite as bright.

Why I Love This Harissa Chicken Meatballs Dish

I love meals that come together quickly but still feel thoughtful. These harissa chicken meatballs do just that. They’re loaded with flavour, easy to make, and offer up that perfect combo of spicy and cool when served with yogurt and herbs.

It’s the kind of dish that invites people in—family dinner on a Tuesday or dinner party on a Saturday. It also plays off some of my favourite flavour profiles—smoky, savory and downright delicious. That balance of sweet, spicy, creamy, and fresh? That’s the magic.

So grab your large pan, crank up the heat, and get a batch of these sizzling. You’re gonna love ’em.

Other Recipes You Will Love!

• Mango Curry Chicken With Coconut Rice
• Crunchy Black Bean Tacos
• Sheet Pan Chicken Shawarma