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Harissa Chicken Meatballs

4.59 from 24 votes

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.

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: Mediterranean

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))

Instructions

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.

Notes

Refrigerate up to 4 days. Freeze up to 6 months.

Nutrition

Serving: 4meatballs with 1/2 cup sauce, Calories: 290kcal, Carbohydrates: 12.5g, Protein: 22g, Fat: 20.5g, Saturated Fat: 3g, Cholesterol: 142.5mg, Sodium: 1520mg, Fiber: 11g, Sugar: 11g

- WW Points: 7

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