Description
Harissa Chicken Meatballs are low- carb, grain-free, and gluten-free since I use cauliflower rice instead of breadcrumbs.
Yield: 4servings | Serving Size: 4meatballs with 1/2 cup sauce
Ingredients
1poundground chicken
1teaspoonkosher salt
1/2teaspoonsmoked paprika
1/2cupfrozen riced cauliflower
1/4cupchopped onion
1/4cuppacked chopped parsley
3large peeled garlic cloves, minced
1large egg
Olive-oil cooking spray
2jars, 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
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
