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Sheet Pan Harissa Chicken Meatballs

A vibrant, all-in-one meal featuring spicy harissa-infused chicken meatballs roasted alongside cauliflower, chickpeas, and sweet potatoes. Finished with a cooling maple-harissa yogurt sauce and sweet dates.
Prep Time10 minutes
Cook Time20 minutes
Servings: 4
Calories: 507kcal

Equipment

  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 Fork
  • 2 tbsp cookie scoop
  • 1 extra large baking sheet  or 2 normal baking sheets
  • 1 small bowl
  • 1 spoon

Ingredients

The Meatballs

  • 1 lb ground chicken 93% lean
  • 1 large egg
  • 2 tbsp coconut flour
  • 2 tbsp harissa paste or 1 tbsp if spicy
  • 2 garlic cloves minced
  • 1/4 cup red onion finely diced
  • 1 tbsp fresh dill or 1 tsp dried
  • 1 tsp dried parsley or  1 tbsp fresh parsley
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

The Sheet Pan Veggies

  • 1 15oz can chickpeas rinsed
  • 12 oz cauliflower florets cut small
  • 1 medium sweet potato 1/2" cubes
  • 3/4 red onion large chunks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper

The Harissa Yogurt Sauce

  • 9 tbsp full-fat Greek yogurt or Skyr
  • 2 tbsp harissa paste or 1 tbsp if spicy
  • 1 tbsp maple syrup
  • lemon Juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Optional Garnishes

  • medjool dates pitted and chopped
  • fresh dill

Instructions

  • Prep: Preheat oven to 400°F (200°C).
  • Mix Meatballs: In a large bowl, whisk the egg, flour, harissa, garlic, onion, and spices. Add the ground chicken and mix gently with your hands until just combined.
  • Season Veggies: Spread the chickpeas, cauliflower, sweet potato, and onion chunks across a large baking sheet (use two if needed). Drizzle with oil and spices, tossing to ensure everything is coated evenly.
  • Assemble & Roast: Roll the chicken mixture into roughly 16-18 meatballs (about 2 tbsp each). Nestle them into the veggie mix. Roast for 20 minutes.
  • Pro Tip: Switch to the broiler for the last 2 minutes for a charred, golden finish.
  • Sauce it Up: While roasting, whisk together all sauce ingredients in a small bowl.
  • Serve: Let the sheet pans cool for 2-3 minutes, then drizzle the sauce over the pan and garnish with chopped dates and fresh dill.

Notes

Estimated Nutrition (Per Serving)
Calculated for 1 serving (recipe makes 4).
Nutrient Amount
Calories 507 kcal
Protein 34g
Fat 22g
Carbohydrates 45g
Fiber 10g
Net Carbs 35g