Instructions

• If the frozen riced cauliflower is solid, thaw it and squeeze out any excess moisture with paper towels; set aside.
• In a large mixing bowl, place the 1 pound ground chicken and break it up slightly. Sprinkle in 1 teaspoon kosher salt and 1/2 teaspoon smoked paprika.
• Add the 1/2 cup thawed riced cauliflower, 1/4 cup chopped onion, 1/4 cup packed chopped parsley, the 3 minced garlic cloves, and 1 large egg to the bowl. Mix gently just until the ingredients are combined; avoid over-mixing.
• Divide the mixture into 16 equal portions (about 1 1/4 ounces each). Gently shape each portion into a compact meatball.
• Heat a heavy-duty nonstick large skillet with tall sides over medium-high heat. Spray the skillet with olive-oil cooking spray.
• Arrange the meatballs in a single layer in the skillet (cook in batches if they won’t fit without crowding). Cook, turning occasionally, until browned on all sides, about 6 minutes total.
• Pour in the two 10-ounce jars of mild harissa sauce around and over the meatballs. Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
• Simmer uncovered for 20 to 25 minutes, until the meatballs are cooked through (internal temperature should reach 165°F for ground chicken) and the sauce is heated through. Serve.