Harissa Chicken Meatballs
These Harissa Chicken Meatballs are a flavor-packed twist on a classic dish! Juicy, spicy, and simple to make, they're perfect for any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Measuring Spoons
- Measuring Cups
- Spatula or wooden spoon
- Oven
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
- as needed olive-oil cooking spray for coating
- 2 jars prepared mild harissa sauce 10 oz each
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large mixing bowl, gather your ground chicken, kosher salt, smoked paprika, riced cauliflower, chopped onion, chopped parsley, minced garlic, and the egg.
- Step 3: Using your hands or a spatula, mix all the ingredients until well combined.
- Step 4: Scoop out about two tablespoons of the mixture and roll it into a ball. Place each meatball on a baking sheet lined with parchment paper.
- Step 5: Lightly spray the tops of the meatballs with olive-oil cooking spray. Bake for about 20-25 minutes, or until cooked through and golden brown.
- Step 6: Drizzle the harissa sauce over the meatballs and return to the oven for an additional 5 minutes.
- Step 7: Remove from the oven and let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These meatballs freeze beautifully for up to 3 months.
- Reheat thawed meatballs in the oven or microwave before serving.