Harissa Chicken Meatballs

Name: Harissa Chicken Meatballs
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 pound ground chicken; 1 teaspoon kosher salt; 1/2 teaspoon smoked paprika; 1/2 cup frozen riced cauliflower; 1/4 cup chopped onion; 1/4 cup packed chopped parsley; 3 large peeled garlic cloves (minced); 1 large egg; Olive-oil cooking spray; 2 jars (10 oz each prepared mild harissa sauce (I love Mina Harissa))

These Harissa Chicken Meatballs are a fun twist on meatballs. Plus, they’re low- carb, grain-free, and gluten-free since I use cauliflower rice instead of breadcrumbs.

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 cup frozen riced cauliflower
1/4 cup chopped onion
1/4 cup packed chopped parsley
3 large peeled garlic cloves (minced)
1 large egg
Olive-oil cooking spray
2 jars (10 oz each prepared mild harissa sauce (I love Mina Harissa))

Steps

Place chicken in a large mixing bowl, break- up slightly. Sprinkle with 1 teaspoon salt and smoked paprika.
Add frozen cauliflower, parsley, onion, garlic, and egg and mix just until ingredients are combined. Avoid over-mixing. Divide chicken mixture into 16 portions ( about 1 1/4 ounce each); gently shape into balls.
Heat a heavy-duty non-stick large skillet (with tall sides) over medium-high heat.
Spray with olive oil cooking spray, add meatballs and cook, turning occasionally to brown on all sides, about 6 minutes.
Pour in harissa and allow mixture to reach a simmer, reduce heat to medium-low and continue to simmer for 20 to 25 minutes.