This Sheet Pan Harissa Chicken Meatballs recipe is a game-changer for weeknight dinners! It features juicy harissa meatballs along with roasted cauliflower, sweet potato and chickpeas. Finish it off with a drizzle of harissa yogurt sauce, and you have a meal that’s satisfying and flavorful but is secretly packed with protein and fiber.
This was the first dinner I made after getting back from a nearly 2 week vacation and MAN did it hit the spot. This Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas is loaded with protein, fiber and flavor which is exactly what I needed after a long time of eating biege foods. I fully believe that nothing can beat a sheet pan meal with a good sauce!
The best part of this recipe is that it’s quick and easy yet it doesn’t sacrifice on flavor or nutrients. Each bite is full of tender roasted cauliflower, sweet potato, chickpeas and red onion, then rounded out with protein-packed, tender harissa chicken meatballs and a creamy, spicy harissa yogurt sauce. I mean c’mon….if that description alone doesn’t make you drool then idk what will.
The ingredient list may look a little intimidating at first, but don’t worry…most of the ingredients are duplicates and/or pantry staples that you likely have on hand. The bulk of the work for this recipe is the prep stage….the chopping, measuring and tossing. But then the oven does the rest of the work and you’ll have a healthy, delicious dinner on the table in no time!
One last thing…if you’re as obsessed with harissa as I am, I have plenty more recipes for you to try. Each of them are easy, sooo satisfying and full of that smoky, spicy flavor we all know and love. Check out my harissa recipe archives here.
Why You’ll Love this Harissa Tray Bake Chicken Meatballs
- It’s a high protein and high fiber dinner that’s ready in just about 30 minutes!
- This sheet pan meal is gluten free and can also be made dairy free.
- It’s full of bold, smoky, spicy harissa flavor.
- It features tender harissa meatballs & roasted cauliflower, sweet potato & chickpeas.
- The harissa yogurt sauce is the perfect creamy and flavorful topping!
- It stores well so it’s perfect to make for a healthy meal prep lunch.
What You Need to Make this Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
For the Harissa Meatballs:
- Ground Chicken: This is a great source of lean protein! I prefer to use 92-93% lean so that they aren’t too dry. You could also use ground turkey instead.
- Egg: 1 large egg helps the chicken meatballs bind together.
- Coconut Flour: Coconut flour is a great gluten-free, grain-free substitute for panko breadcrumbs. You just need a little bit, as coconut flour is super absorbent.
- Harissa Paste: This North African red chili paste is full of bold flavor. Each brand varies in it’s spiciness so make sure to taste it first. I used this brand which is medium-level spicy.
- Red Onion: You’ll need about 1/4 cup of very finely diced red onion, and the rest of the onion will be added to the sheet pan.
- Garlic: 2 cloves, minced.
- Fresh Dill: Dill pairs so well with the harissa flavors! If you don’t have any fresh on hand, you can try substituting about 1 tsp of dried dill.
- Dried Parsley, Kosher Salt & Black Pepper: You can also substitute 1 tbsp of fresh chopped parsley.
For the Sheet Pan:
- Cauliflower: Cauliflower and harissa are an iconic combo for good reason. Make sure to cut each floret down so that they’re very small (see photos for reference).
- Sweet Potato: You’ll need one medium sweet potato (roughly 12oz). I usually don’t peel it but you can. Then cut it into small cubes (about 1/2-3/4″) – if they’re too big, they won’t get tender within the 20 minute cook time.
- Chickpeas: 1 can of chickpeas (garbanzo beans), drained & rinsed. This adds some lovely fiber and volume to the dish.
- Red Onion: It gets deliciously sweet and caramelized when roasted…yum!
- Olive Oil: Coat all of the veggies in olive oil or avocado oil.
- Smoked Paprika, Garlic Powder, Cumin, Kosher Salt & Black Pepper: These seasonings are inspired by harissa paste and bring out a further smoky flavor.
For the Harissa Yogurt Sauce:
- Greek Yogurt: I highly recommend using full-fat plain greek yogurt or skyr. You want something that’s really thick! This is also a great source of protein, healthy fats and probiotics.
- Harissa Paste: For an added boost of spice! Feel free to adjust to your preference.
- Maple Syrup: A bit of maple syrup helps to balance out the spiciness and smokiness of the harissa.
- Lemon Juice: From about 1/2 small lemon.
- Garlic Powder, Kosher Salt & Black Pepper: Simple seasonings…you definitely already have them!
How To Make this Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
Prepare the Harissa Meatballs:
First, preheat your oven to 400F. Then, add egg, coconut flour, harissa, garlic, red onion and spices to a large bowl. Use a fork or whisk to stir until combined. Add in ground chicken and use your hands to gently incorporate, without over-mixing. Set aside.
Toss Cauliflower, Sweet Potato & Chickpeas in Oil & Spices:
Next, add sweet potato, cauliflower, chickpeas and red onion to an extra-large baking sheet (21×15″). If you don’t own one this big, I recommend splitting it between two normal-sized baking sheets. Then, drizzle oil and seasonings over top. Toss to coat and spread out evenly on the baking sheet(s). There should be minimal overlap.
Add Harissa Meatballs to the Sheet Pan:
Scoop out 2 tbsp of the ground chicken mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally, switch your oven to broil for about 2 more minutes to get a nice golden finish on the meatballs and veggies.
Mix together Harissa Yogurt Sauce & Drizzle on Top:
Meanwhile, add all harissa yogurt sauce ingredients to a small bowl and stir until combined and smooth. The sauce will be pretty thin. One the sheet pan is done cooking and has cooled for a few minutes, drizzle the harissa yogurt sauce on top. Optionally, garnish with some chopped dates and fresh dill. Enjoy!
What is Harissa? How Spicy is it?
Harissa is a North African red chili paste consisting of peppers, garlic, olive oil, an acid and some spices. It has a delicious smoky, spicy flavor! I love it paired with chicken, herbs and cauliflower…so pretty much all the ingredients in this recipe lol.
You can find harissa paste at most grocery stores including Whole Foods and Trader Joe’s. However each brand varies significantly in their spiciness. The Trader Joe’s one is known for being very spicy, so I’d recommend cutting the amount of harissa in half. If you’re using a medium-mild one, like this one that I used from PUR, you can use the amount listed in the recipe. Feel free to adjust to your spice preference…remember it’s always easier to add more than it is to take away!
Can I Use Ground Turkey Instead of Ground Chicken?
Yes, absolutely! These harissa chicken meatballs can be made with either ground chicken or ground turkey, but make sure to use about 92-93% lean for the best results. If you use 99% lean, they are more prone to drying out!
Are There Any Substitutes for Coconut Flour in the Harissa Meatballs?
Coconut flour is a great gluten-free and grain-free substitute for panko breadcrumbs. You really only need a small amount of it too, since it’s super absorbent. However, if you don’t have any on hand, you can try using 1/2 cup of almond flour, oat flour or normal panko breadcrumbs (if you’re not gluten free).
Can I Make this Dairy Free?
The only dairy-containing ingredient in this sheet pan harissa chicken meatballs recipe is the greek yogurt for the sauce. I love that this adds an additional boost of protein and probiotics! However, if you’re dairy-free, you can certainly substitute a thick vegan yogurt such as Siggi’s plant-based or coconut yogurt. It may even work with a vegan sour cream!
Equipment Recommendations:
You can make this recipe work with whatever equipment you have on hand, but here are two things that I think will make your life a lot easier!
- Extra Large Baking Sheet: This is the best $15 I’ve ever spent! This baking sheet is 21″ x 15″ and allows you to fit so much. If you don’t have one of these, you’ll want to split the recipe between two normal-sized baking sheets so that there’s not too much overlap.
- Cookie Scoop: I always use this 2 tbsp cookie scoop to measure out my meatballs. It ensures that they’re uniform in size which leads to even cooking.
How Should I Store Leftover Sheet Pan Harissa Chicken Meatballs?
If you plan to make this Sheet Pan Harissa Chicken Meatballs recipe for meal prep, or know that you’ll have leftovers, I recommend leaving off the harissa yogurt sauce until you’re ready to eat. That way you can warm up the meatballs and veggies without having warm yogurt lol. Store both the harissa yogurt sauce and the sheet pan meal in airtight containers in the fridge for about 4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Sheet Pan Dinner Recipes?
- Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing
- Honey Mustard Salmon Sheet Pan Meal
- Spanish Chicken and Chorizo Sheet Pan Dinner
- Kung Pao Chicken and Cauliflower Sheet Pan Meal
Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
Equipment
- fork
- 2 tbsp cookie scoop (optional)
- extra large baking sheet or 2 normal baking sheets
- small bowl
- spoon
Ingredients
For the Harissa Chicken Meatballs:
- 1 lb ground chicken (93% lean)
- 1 large egg
- 2 tbsp coconut flour
- 2 tbsp harissa paste *
- 2 garlic cloves minced
- ¼ cup finely diced red onion
- 1 tbsp fresh chopped dill (or about 1 tsp dried dill)
- 1 tsp dried parsley (or about 1 tbsp fresh parsley)
- 1 tsp kosher salt
- ¼ tsp black pepper
For the Sheet Pan:
- 1 can chickpeas (15oz), drained & rinsed
- 12 oz cauliflower cut into very small florets (see photos for reference)
- 1 medium sweet potato (12oz), cut into 1/2" cubes
- ¾ medium red onion cut into large chunks**
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp cumin
- ¼ tsp black pepper
For the Harissa Yogurt Sauce:
- 9 tbsp full-fat plain greek yogurt or skyr (½ cup + 1 tbsp)
- 2 tbsp harissa paste *
- 1 tbsp maple syrup
- juice from ½ small lemon
- ½ tsp kosher salt
- ¼ tsp garlic powder
Optional Garnishes:
- pitted and chopped medjool dates
- fresh dill
Instructions
- First, preheat your oven to 400F. Then, add egg, coconut flour, harissa, garlic, red onion and spices to a large bowl. Use a fork or whisk to stir until combined. Add in ground chicken and use your hands to gently incorporate, without over-mixing. Set aside.1 lb ground chicken, 1 large egg, 2 tbsp coconut flour, 2 tbsp harissa paste, 2 garlic cloves, ¼ cup finely diced red onion, 1 tbsp fresh chopped dill, 1 tsp dried parsley, 1 tsp kosher salt, ¼ tsp black pepper
- Next, add sweet potato, cauliflower, chickpeas and red onion to an extra-large baking sheet (21×15"). If you don't own one this big, I recommend splitting it between two normal-sized baking sheets. Then, drizzle oil and seasonings over top. Toss to coat and spread out evenly on the baking sheet(s). There should be minimal overlap.1 can chickpeas, 12 oz cauliflower, 1 medium sweet potato, ¾ medium red onion, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp cumin, ¼ tsp black pepper
- Scoop out 2 tbsp of the ground chicken mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally, switch your oven to broil for about 2 more minutes to get a nice golden finish on the meatballs and veggies.
- Meanwhile, add all harissa yogurt sauce ingredients to a small bowl and stir until combined and smooth. The sauce will be pretty thin.9 tbsp full-fat plain greek yogurt or skyr, 2 tbsp harissa paste, 1 tbsp maple syrup, juice from ½ small lemon, ½ tsp kosher salt, ¼ tsp garlic powder
- One the sheet pan is done cooking and has cooled for a few minutes, drizzle the harissa yogurt sauce on top. Optionally, garnish with some chopped dates and fresh dill. Enjoy!pitted and chopped medjool dates, fresh dill
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Maddie’s sheet pan recipes never disappoint! Packed with protein and flavor.
Aww you’re the best, thanks Kirsten!
Just made your sheet pan harissa meatballs!!!!
It is soooo DELICIOUS!!!!! Simple, not too complicated!!!!! Will be having this again. Also my first taste of harissa! Yummmmmm
YAY! Thank you so much Shauna 🙂