http://cooking.nytimesn7cgmftshazwhfgzm37qxb44r64ytbb2dj3x62d2lljsciiyd.onion/recipes/1022719-moroccan-spiced-chicken-meatballs
Don’t use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you’re feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that’s well worth the effort.