Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Update- I’ve made this full-flavored dish with ground chicken as well. Wonderful!

Yield: 4 Servings

• 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
• 1 large egg
• ½ cup panko
• 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
• ⅔ cup chopped parsley, divided
• 6 tablespoons olive oil, divided
• 3 garlic cloves, divided
• 1 teaspoon coarse salt, plus more
• freshly ground black pepper
• 1 pound ground chicken or turkey
• 1 pint mixed cherry or grape tomatoes, halved if large
• 1 15-ounce can chickpeas, rinsed, drained
• crusty bread, for serving, optional

1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
9. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

One Year Ago:

• Seared Scallops with Bacon-Braised Chard
• Thai One-Pot

Two Years Ago:

• Basil Baked Salmon with Tomato Salad

Three Years Ago:

• Baked Greek Shrimp with Tomatoes & Feta
• Slow-Cooker Pulled Chicken Sandwiches
• Moroccan Chicken Brochettes with Garlic Sauce

Four Years Ago:

• Pork & Green Chile Stew
• Palestinian Chicken

Five Years Ago:

• Cilantro Pesto

Pan-Roasted Chicken with Harissa Chickpeas

Yes, more harissa! I love the pop of flavor and heat it provides. The heat in this dish can easily be adjusted to taste by modifying the amount of harissa in the sauce. This finished dish definitely had quite a spicy kick.

This recipe was adapted from Bon Appetit, contributed by Dawn Perry. I used boneless, skinless chicken thighs and adjusted the cooking times accordingly. I also doubled the garlic and served it over brown rice. We used sour cream or Greek yogurt to temper the heat of the finished dish.

Yield: Serves 4 to 6

Total Time: about 45 minutes

• 2 tablespoons olive oil
• 10 boneless, skinless chicken thighs (about 3 pounds)
• coarse salt and freshly ground black pepper
• 1 small yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 15-oz. cans chickpeas, rinsed
• 2 to 4 T harissa paste, adjust to taste (I used Trader Joe’s)
• ½ cup chicken stock
• ¼ cup chopped fresh flat-leaf parsley
• lemon wedges, for serving
• brown Basmati rice, for serving
• sour cream or Greek yogurt, for serving, as desired

1. Preheat oven to 425°, preferably on convection.
2. Heat 1 tablespoon of oil, for the first batch, in a large ovenproof skillet over medium to medium-high heat.
3. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 4 minutes on the first side and 3 minutes on the second side; add a second tablespoon of oil to the pan prior to the second batch. Transfer to a plate.
4. Add onion and garlic to the pan drippings; cook, stirring often, until softened, about 3 minutes.
5. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.
6. Add chickpeas, harissa, and broth; bring to a simmer.
7. Nestle chicken in chickpeas; transfer skillet to oven.
8. Roast until chicken is cooked through, about 15 minutes.
9. Top with parsley and serve with lemon wedges for squeezing over.

One Year Ago:

• Slow-Cooker White Bean Chicken Chili with Salsa Verde

Two Years Ago:

• Pad See Ew #2

Three Years Ago:

• Grilled Chipotle Chicken Tacos
• Mario Batali’s Chocolate Chicken Mole

Four Years Ago:

• Chicken & Dumplings

If you like this you may also like:

• Roasted Harissa Chicken over Scalloped Potatoes
• Harissa Marinade
• Pork Tenderloin with Warm Harissa, Couscous & Roasted Vegetable Salad
• Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

Harissa Marinade

This second belated grilling post I would like to share is a marinade which is simple to make and fabulously full-flavored. It’s hard to ask for more! 🙂

The first time I prepared it was for a farewell party for friends moving to Florida. I marinated chicken thighs and grilled them cubed, on skewers, so that it would be easier to eat them without sitting down. We served them alongside Palestinian Chicken skewers, using one of my all-time favorite marinades.

The second time, I marinated whole chicken tenders. Even easier! 🙂 Just as delicious too. This recipe was adapted from Zahav: A World of Israeli Cooking by Michael Solomon and Steven Cook. In both cases, I served the grilled chicken with Tzatziki.

• 1 1/2 cups roughly chopped yellow onions (I used 2 medium)
• 1/4 cup canola oil
• 1/4 cup harissa (I used Whole Foods powdered harissa)
• 3 T fresh lemon juice
• 1 1/2 tsp kosher salt
• 2 pounds boneless, skinless chicken thighs or chicken tenderloins
• bamboo skewers, soaked in water for 30 to 6o minutes
• tzatziki, for serving, as desired (link above)

1. Combine the ingredients in a blender or Vitamix.
2. Puree until the mixture is smooth and as thick as a milkshake.
3. Toss 2 pounds of skinless, boneless, chicken thighs cut into 1-inch chunks with the marinade in a 1-gallon ziplock bag.
4. Refrigerate for at least 4 hours or for up to 2 days.
5. When ready to grill, wipe off the excess marinade, thread the chicken pieces on prepared skewers.
6. Grill over direct heat until the chicken is lightly charred on the exterior and is cooked through, about 8 minutes total.
7. Serve with tzatziki, as desired.

One Year Ago:

• Grilled Chicken Thighs with Chile-Yogurt Sauce

Two  Years Ago:

• Spicy, Garlicky Cashew Chicken
• Shish Taouk: Middle Eastern Chicken Kebabs

Three Years Ago:

• Ice Box Buttermilk Salad Dressing
• Creamy Garlic, Parsley, & Feta Salad Dressing
• Creamy Caesar Salad Dressing

Four Years Ago:

• Chicken in Tomatoes

Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

• 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
• 4 tablespoons extra-virgin olive oil, divided
• coarse salt and freshly ground pepper
• 2 tablespoons harissa
• 1 teaspoon ground cumin
• 4 cloves garlic
• 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)

1. Preheat the oven to 425°, preferably on convection roast.
2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
3. Using a mandolin, slice the potatoes 1/8-inch thick.
4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
5. Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
7. Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
9. Remove the potatoes from the oven and arrange the chicken over the top.
10. Roast for an additional 20 to 25 minutes, or to an internal temperature of 165° on an instant–read thermometer.  Serve with a green salad or vegetables, as desired.

One Year Ago:

• Oven-Roasted Chicken Shawarma
• Za’atar Rubbed Pork Tenderloin

Two Years Ago:

• Mustard Chicken with Shallots
• Almond-Crusted Pork Scallopini with Apples & Arugula

Three Years Ago:

• Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice

Pork Tenderloin with Warm Harissa, Couscous & Roasted Vegetable Salad

I wanted to make this dish because it was so pretty! 🙂

I am obsessed with Harissa- and this recipe has an amazing homemade version. This fabulous Moroccan spice paste is then mixed into an Israeli couscous-based warm salad with roasted potatoes and vegetables. Wow. It lived up to its photo in the magazine- really lovely! The leftover Harissa was fabulous over the pork slices. This delicious recipe was adapted from Martha Stewart Living.

I’m bringing this dish to share at Fiesta Friday #73, co-hosted by Michelle @ Giraffes Can Bake and Juju @ Cooking With Aunt Juju. Join the party & check out their wonderful blogs as well!! Enjoy 🙂

Yield: Serves 6

For the Harissa Paste:

• 1 red bell pepper
  
• 1 small clove garlic
  
• 1/4 teaspoon chili paste (I used chili powder)
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon ground coriander
  
• 1/4 teaspoon caraway seeds, ground
  
• 1/2 teaspoon smoked paprika (pimenton)
  
• 1/4 cup extra-virgin olive oil
  
• 1 tablespoon fresh lemon juice
  
• coarse salt and freshly ground pepper

For the Couscous:

• 1 3/4 cups low-sodium chicken broth
• 2 cups Israeli couscous
• Extra-virgin olive oil, for drizzling

For the Roasted Vegetables:

• 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
• 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed
• 2 tablespoons extra-virgin olive oil
• coarse salt

For the Pork:

• 2 pork tenderloins (2 1/4 pounds total)
• Coarse salt and freshly ground pepper
• 1 tablespoon canola or safflower oil

For the Warm Salad:

• 1 tablespoon extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• coarse salt
• 1 pint cherry tomatoes, halved
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 1/2 cup Harissa Paste, plus more for serving

Make the Harissa Paste:

1. Roast the red pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds.
2. Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. (I used a Vitamix.) Season with salt and pepper.

Make the Couscous:

1. Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more.
2. Remove from heat, drizzle with olive oil, and toss to coat.
3. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.

Make the Roasted Vegetables:

1. Preheat oven to 400 degrees (on convection roast, if possible).
2. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt.
3. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes for the potatoes and up to 30 minutes for the carrots. Let cool completely on baking sheet.

Cook the Pork:

1. Raise oven heat to 425 degrees (on convection roast, if possible).
2. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in canola oil to coat. Add pork and brown on all sides, turning as needed, about 6 to 12 minutes total.
3. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. (I used my oven probe.)
4. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.

Make the Warm Salad:

1. Meanwhile, heat olive oil in a large saute pan over medium. (I used the same pan the pork was cooked in after removing the meat to rest after cooking.)
2. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt.
3. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
4. Add prepared couscous, roasted vegetables, and harissa paste to the salad; toss to combine. Season with salt.
5. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.

One Year Ago:

• Shish Taouk: Middle Eastern Chicken Kebabs
• Turkish Bulgur & Vegetable Pilaf

Two Years Ago:

• South Carolina Mustard Pulled Pork
• Perfect Coleslaw

Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

I love the trend of making a complete meal on a single sheet-pan- absolute genius! This is a wonderful springtime version that has it all… (at least for me!) Chicken thighs, arugula, leeks, harissa, garlic yogurt, and potatoes (for my husband 🙂 ). A complete meal- including salad!

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless skinless chicken thighs, Greek yogurt, and modified the plating as well as the cooking time. Easy & delicious!!

Yield: Serves 4 to 6

• 1 ½ to 2 pounds boneless skinless chicken thighs (8-10 thighs)
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
• 2 ½ teaspoons kosher salt, more as needed
• ½ teaspoon black pepper, more as needed
• 2 tablespoons harissa (or use another thick hot sauce, such as Sambal Oelek or Sriracha)
• ½ teaspoon ground cumin
• 4 ½ tablespoons extra-virgin olive oil, more as needed
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
• ½ teaspoon lemon zest (from 1/2 lemon)
• ⅓ cup plain yogurt (I used Greek yogurt)
• 1 small garlic clove
• 2 ounces baby arugula, or more, as desired
• Chopped fresh dill, as needed
• Lemon juice, as needed

1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
2. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
3. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
4. Heat oven to 425 degrees (I used the convection roast setting). Arrange chicken and potatoes on a large rimmed baking sheet in a single layer making sure not to overcrowd the pan. Roast 15 minutes.
5. Remove pan from the oven and toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer.
6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
7. To serve, scatter dill over the chicken and vegetables in the pan. Place a generous handful of arugula on each plate. Spoon chicken and vegetables over the arugula. Dollop yogurt sauce over the chicken. Drizzle with oil and lemon juice and serve. (I served each plate with lemon to squeeze over the top, as desired.)

One Year Ago:

• Baked Mustard Chicken

Two Years Ago:

• Spicy Roasted Shrimp & Broccoli Rabe
• Chana Dal (Split Chickpeas), New Delhi-Style

Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

This colorful and flavorful dish offered a break from the heavier dishes on the Thanksgiving table. The harissa added some unexpected spiciness as well. This recipe was adapted from Bon Appetit.

Yield: Serves 8

• 2 garlic cloves, finely grated
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 tablespoon harissa paste
• 2 teaspoons cumin seeds
• coarse salt and freshly ground black pepper
• 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
• 1 lemon, thinly sliced, seeds removed

1. Preheat oven to 450° (on convection roast).
2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 minutes.

Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

One Year Ago:

• Roasted Vegetables with Pomegranate Vinaigrette

Two Years Ago:

• Cranberry Relish with Apple Cider