Harissa Chicken Meatballs
Introducing Harissa Chicken Meatballs, a delightful spin on the classic meatball! These savory bites are not only packed with flavor but also cater to a low-carb, grain-free, and gluten-free lifestyle, thanks to the use of cauliflower rice in place of traditional breadcrumbs.
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Ingredients
- 1 pound ground chicken
- 1/2 cup frozen riced cauliflower
- 1/4 cup chopped onion
- 1/4 cup packed chopped parsley
- 3 large peeled garlic cloves
- 1 large egg
- Olive-oil cooking spray
- 2 jars
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
Instructions
- 1
In a spacious mixing bowl, add the chicken and break it apart slightly. Season with 1 teaspoon of salt and a dash of smoked paprika.
- 2
Incorporate the frozen cauliflower, chopped parsley, diced onion, minced garlic, and the egg into the chicken. Mix gently until everything is just combined, being careful not to overwork the mixture. Portion the chicken blend into 16 equal parts (approximately 1 1/4 ounces each) and carefully roll them into balls.
- 3
Preheat a large, heavy-duty non-stick skillet with high sides over medium-high heat.
- 4
Once heated, lightly coat the skillet with olive oil cooking spray. Add the meatballs and cook them, turning occasionally, until they are browned all around, which should take about 6 minutes.
- 5
Pour the harissa sauce over the meatballs, allowing the mixture to come to a gentle simmer. Lower the heat to medium-low and let it simmer for 20 to 25 minutes.
Nutrition Information
Notes & Tips
- Refrigerate up to 4 days. Freeze up to 6 months.