If you’re craving a dish that is bursting with bold flavors and comforting textures, look no further than this Harissa Meatballs with Chickpeas Recipe. It brilliantly combines tender ground chicken meatballs infused with smoky, spicy harissa, paired with creamy chickpeas simmered in fragrant coconut milk. Every bite delivers a beautiful harmony of heat, creaminess, and heartiness that makes this recipe a standout weeknight dinner or impressive dish to share with friends and family.
Ingredients You’ll Need
Getting this dish right is all about using simple, wholesome ingredients that each add a special touch to the flavor and texture. From the ground chicken’s lightness to the rich coconut milk and the fiery harissa paste, every component plays a crucial role in making this recipe truly satisfying and colorful.
- 1 pound ground chicken: The perfect lean protein base for tender meatballs that soak up all the flavors.
- 2 pieces whole-wheat sandwich bread: Adds moisture and helps bind the meatballs without heaviness.
- 1 (14.5-ounce) can coconut milk, divided: Brings creamy richness that balances the spice and keeps the chickpeas luscious.
- ½ cup harissa, divided: The star ingredient, offering vibrant heat and smoky depth throughout the dish.
- 1 teaspoon garlic powder: Infuses subtle savory notes directly into the meatballs.
- 1 teaspoon onion powder: Enhances umami without overpowering other flavors.
- Kosher salt: Essential for seasoning and bringing out all the flavors harmoniously.
- 1 tablespoon olive oil: For sautéing onions and garlic to caramelized perfection.
- 1 yellow onion, grated on a large-hole box grater: Adds sweet moisture and earthy flavor.
- 1 large tomato, chopped: Fresh acidity to brighten the sauce and complement the creaminess.
- 1 large clove garlic, sliced: Offers fresh, aromatic punches when cooked down with the chickpeas.
- 1 (15-ounce) can chickpeas, rinsed and drained: Provides hearty texture and earthy flavor to round out the dish.
- Cooked rice and cilantro, for serving: Perfect bases and garnishes that absorb the sauce and add freshness.
How to Make Harissa Meatballs with Chickpeas Recipe
Step 1: Prepare the Meatball Mixture
Start by tearing the whole-wheat sandwich bread into small pieces and soaking them in half of the coconut milk until fully softened. This step ensures your meatballs stay moist and tender. Then mix the ground chicken with the soaked bread, half the harissa, garlic powder, onion powder, and kosher salt. Be gentle when mixing to avoid dense meatballs — you want them light and fluffy, ready to soak up that magic in the next steps.
Step 2: Form and Cook the Meatballs
Shape the mixture into evenly sized meatballs, roughly 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat, then cook the meatballs until golden brown on all sides and cooked through, about 8 to 10 minutes. Cooking them this way locks in juiciness and creates a lovely crisp exterior that contrasts perfectly with the creamy sauce later.
Step 3: Build the Sauce Base
In the same skillet, add the grated yellow onion and sliced garlic clove. Sauté until the onions are soft and golden, releasing their natural sweetness. Then fold in the chopped tomato and cook down until it starts breaking apart, creating a rich, fruity base that balances the harissa’s heat with a bit of sweetness and acidity.
Step 4: Simmer Chickpeas and Finish Sauce
Add the chickpeas and the remaining coconut milk to the skillet, stirring to combine. Stir in the leftover harissa, then return the meatballs to the pan. Let everything simmer gently until the sauce thickens slightly and the flavors melt together, about 10 minutes. This finishing touch makes the dish irresistibly creamy with fiery bursts from the harissa.
How to Serve Harissa Meatballs with Chickpeas Recipe
Garnishes
A sprinkle of fresh cilantro adds a bright, herbaceous note that cuts through the richness, while a squeeze of lemon juice can bring a lively zing that wakes up every flavor. You can also add a dollop of plain yogurt for a cooling contrast to the spice if you like your dishes with a creamy edge.
Side Dishes
This dish pairs wonderfully with simple, fluffy cooked rice or warm flatbreads that are perfect for scooping up the saucy goodness. The neutral sides let the harissa meatballs and chickpeas shine, creating a balanced, comforting meal.
Creative Ways to Present
For a fun party dish, serve the meatballs on skewers with small bowls of sauce for dipping. Alternatively, layer the meatballs and sauce over a bed of roasted vegetables or couscous for a colorful, textured dinner plate that’s beautiful and vibrant as well as delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors only deepen with time, making for even tastier bites the next day.
Freezing
If you want to make this Harissa Meatballs with Chickpeas Recipe in advance, freeze the cooked meatballs and sauce separately in freezer-safe containers for up to 3 months. This keeps the texture intact and makes reheating quick and easy.
Reheating
Reheat gently on the stovetop over low heat until warmed through, stirring occasionally. If frozen, thaw overnight in the refrigerator beforehand. Avoid microwaving directly from frozen to preserve the sauce’s creamy texture and the meatballs’ tender bite.
FAQs
Can I use beef or lamb instead of chicken for this Harissa Meatballs with Chickpeas Recipe?
Absolutely! While ground chicken keeps the dish light, ground beef or lamb will add a richer, deeper flavor that pairs beautifully with harissa’s spice.
Is harissa very spicy for this recipe?
Harissa varies in heat depending on the brand, but it generally brings a warm, smoky spice rather than intense heat. You can always adjust the amount used to suit your taste.
Can I make the meatballs gluten-free?
Yes, substitute the whole-wheat bread with gluten-free bread or use gluten-free breadcrumbs to bind the meatballs perfectly.
What’s the best way to serve leftover sauce?
Leftover sauce is fantastic over rice, roasted veggies, or even stirred into pasta for a quick meal transformation.
Can I prepare the meatballs and sauce separately?
Certainly! You can make the meatballs ahead, refrigerate or freeze them, and prepare the chickpea sauce fresh before combining and simmering together.
Final Thoughts
There really isn’t anything quite like the warmth and depth of this Harissa Meatballs with Chickpeas Recipe to brighten up your meal rotation. It’s satisfying, spicy, and comforting all at once—perfect for cozy dinners or impressing guests with a dish that feels both exotic and friendly. Give it a try and share the joy of bold flavors and comforting textures with the people you love!
PrintHarissa Meatballs with Chickpeas Recipe
These Harissa Meatballs with Chickpeas combine tender ground chicken meatballs infused with spicy North African harissa paste, served alongside creamy chickpeas simmered in a coconut milk sauce. This dish is flavorful and comforting, perfect served over cooked rice with fresh cilantro for a vibrant, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
- Diet: Low Fat
Ingredients
Meatballs
- 1 pound ground chicken
- 2 pieces whole-wheat sandwich bread
- ½ cup harissa, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt, to taste
Sauce and Chickpeas
- 1 (14.5-ounce) can coconut milk, divided
- 1 tablespoon olive oil
- 1 yellow onion, grated on a large-hole box grater
- 1 large tomato, chopped
- 1 large clove garlic, sliced
- 1 (15-ounce) can chickpeas, rinsed and drained
To Serve
- Cooked rice
- Cilantro, for garnish
Instructions
- Prepare the bread crumb base: Tear the whole-wheat sandwich bread into small pieces and soak it in ½ cup coconut milk until softened, about 5 minutes. This will create a moist binder for the meatballs.
- Make the meatball mixture: In a large bowl, combine the ground chicken, soaked bread, ¼ cup harissa, garlic powder, onion powder, and a pinch of kosher salt. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Form the meatballs: Shape the mixture into evenly sized meatballs, about 1-1.5 inches in diameter, to ensure uniform cooking.
- Sear the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning occasionally, until browned on all sides but not necessarily cooked through, about 5-7 minutes. Remove and set aside.
- Prepare the sauce base: In the same skillet, add the grated yellow onion and sliced garlic. Sauté until fragrant and translucent, about 3-4 minutes. Add the chopped tomato and cook until it breaks down and softens, approximately 5 minutes.
- Add chickpeas and seasoning: Stir in the drained chickpeas, remaining ¼ cup harissa, and the remaining coconut milk. Mix well and bring the mixture to a gentle simmer.
- Simmer meatballs in sauce: Carefully nestle the browned meatballs into the sauce. Cover and let simmer for 10-12 minutes, or until the meatballs are fully cooked through and the flavors have melded.
- Serve and garnish: Spoon the harissa meatballs and chickpeas over cooked rice and garnish with fresh cilantro. Serve hot for a spicy, hearty meal.
Notes
- If you prefer less heat, reduce the amount of harissa to ¼ cup total or use a mild harissa variant.
- Whole-wheat bread helps add fiber and texture; regular white bread can be substituted as needed.
- Make sure to rinse and drain the chickpeas well to avoid excess sodium and liquid in the sauce.
- These meatballs can be prepared ahead and stored in the refrigerator for up to 2 days or frozen for up to 1 month.
