Spiced sweet potato puffs, cumin, ginger, salt, pepper, cinnamon, coriander, cayenne pepper, allspice, clove, ground chicken, bread crumbs, parsley, egg, milk, honey, chicken broth, harissa paste, garlic, wooden skewers, basket, parchment paper

Moroccan Meatball Skewers with Spiced Sweet Potato Puffs

Ingredients

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

Directions

  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