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Moroccan Meatball Skewers with Spiced Sweet Potato Puffs

Sweet Things® Sweet Potato Puffs (L0094) tossed in Moroccan Spice Blend

 

Moroccan Spice Blend

2 tsp. ground cumin

2 tsp. ground ginger

2 tsp. salt

1 1/2 tsp. black pepper

1 tsp. cinnamon

1 tsp. coriander

1 tsp. cayenne pepper

1 tsp. allspice

1/2 tsp. ground clove 

 

Meatballs

2 lbs. ground chicken

1/2 cup plain bread crumbs

1/4 cup finely chopped parsley

3 large eggs, lightly beaten

2 Tbsp. milk

3/4 tsp. salt 

 

Harissa Glaze

1/3 cup honey

1/3 cup chicken broth

1/4 cup harissa paste

1 1/2 Tbsp. minced garlic

Wooden skewers

  1. Preheat oven to 350° F and open flame grill to medium high.
  2. For spice blend, combine all ingredients in a small mixing bowl and stir well. Set aside.
  3. For meatballs, combine all ingredients and 2 tablespoons reserved Moroccan spice blend in a large mixing bowl and combine using your hands until incorporated. 
  4. Chill mixture for 30 minutes and portion using #20 scoop onto parchment-lined half sheet pan. 
  5. Once portioned, roll each between hands to form round ball shape. 
  6. Bake uncovered for 20 - 25 minutes or until internal temperature reaches 165°F.
  7. For harissa glaze, in small saucepan over medium-low heat, combine all glaze ingredients and let simmer until glaze consistency, about 5 minutes. Strain glaze to remove garlic pieces. 
  8. Divide glaze in half, toss meatballs with half and reserve remaining for basting. 
  9. Skewer 3 meatballs on each skewer.
  10. Grill each meatball skewer for 1 to 2 minutes per side, just until grill marked and baste with remaining glaze. 
  11. Serve alongside prepared Sweet Things® Sweet Potato Puffs (L0094).

Yield

26 portions
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