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Moroccan Meatball Skewers with Spiced Sweet Potato Puffs



  • 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 
Garlic & Moroccan Seasoned Chicken 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
  • Sweet Things® Sweet Potato Puffs (Item #L0094) tossed in Moroccan Spice Blend


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


26 Meatballs

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