Chicken Meatballs vs. Turkey Meatballs

I like the combination of both. Turkey tends to be more robust in flavor and chicken is lighter and more delicate. Together they make a great combination.

Is baharat like ras el hanout?

Baharat is considered spicier than ras el hanout, whereas ras el hanout is more earthy. Can you substitute one for the other? You can but you may want to add more spiciness if you are using ras el hanout. Personally, I love both.

What is baharat used for?

Baharat or 7 spice is a spice mixture that is a bit sweet and a bit spicy. Used on meat or fish, or to sprinkle on just about anything, it is almost like we in the US use seasoning salt. And keep in mind that baharat is customized to your taste. Buying a premade mixture means they all taste a bit different. That is why it is important to taste and adapt this to your own liking.

Spicy Ground Chicken Meatballs with Baharat

Description

These herby chicken/turkey meatballs with a spicy tomato sauce disappear fast. Perfect for parties or dinner, these tender, light meatballs with their rich sauce are truly delectable!

Ingredients

Scale

1 pound ground chicken

1 pound ground turkey

3 large eggs, beaten

1 bunch parsley, finely chopped

1 bunch cilantro, finely chopped

1 bunch dill, finely chopped

1 tablespoon baharat spice

Kosher salt and ground black pepper to taste

1 teaspoon ground cinnamon

1 teaspoon chicken consommé powder

1 1/2 tablespoons tomato paste from 6 0z can (Reserve the rest for the sauce)

1/2 cup vegetable oil

1/2 cup semolina

5 garlic cloves, minced

For the Spicy Red Sauce:

Parchment Paper for Baking Sheet

1 onion, chopped

3 garlic cloves, minced

1 (6-ounce) can tomato paste

1 1/2 tablespoons hot paprika

1 tablespoon baharat spice

1 1/2 teaspoons chicken consommé powder

1 1/2 teaspoons ground cumin

1/4 c honey

Kosher salt and ground black pepper to taste

2 c water

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Instructions

Preheat the broiler. Line a baking sheet with parchment paper.

In a large bowl, combine all meatball ingredients and stir together until evenly combined and sticky. Form the mixture into balls of the desired size, making sure they are all the same size for even cooking. (I use a cookie scoop)

Place the meatballs on the prepared baking sheet and broil on top rack until browned but not fully cooked, turning once to lightly brown on all sides, 5-7 minutes. The tops of the meatballs should be lightly browned but they will still need to finish cooking in the oven. Remove the baking sheet from the oven and set aside. Turn the oven to 325 degrees F.

Make the sauce. Coat the bottom of a large cast iron skillet with oil and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the tomato paste, hot paprika, baharat, and cumin. Cook until the tomato paste starts caramelizing and you can smell the spices. A whisk comes in handy for this.

Now add the water and consomme powder and bring the mixture to a boil. Taste for salt and pepper and any other seasonings you’d like to taste more of. Stir in the honey. My sauce was quite spicy and I liked adding the honey to balance the spice.

Add the meatballs to the sauce and bring the mixture back to a simmer. Carefully place the skillet in the oven and bake for 20 minutes, or until the meatballs are cooked through. Do not overcook or they will be dry.

Remove the pan from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs.

Notes

To test the meatballs for flavor, take a large teaspoonful of meat mixture and place in a small dish. Put in microwave for about 20 seconds. Taste and adjust seasoning to your taste.

*Servings depend on if these are being served for dinner or as an appetizer. Recipe can also be halved.