Harissa Chicken Meatballs
These Harissa Chicken Meatballs are juicy, flavorful, and packed with a hint of spice—perfect for weeknight dinners or meal prep!
Servings: 4 servings
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 garlic cloves peeled, minced
- 1 large egg
- olive-oil cooking spray for spraying
- 2 jar (10 oz each) prepared mild harissa sauce (I love Mina Harissa)
Instructions
- Preheat your oven to 400°F (200°C) to ensure even cooking and a nice golden color.
- In a large mixing bowl, combine ground chicken, kosher salt, smoked paprika, frozen riced cauliflower, chopped onion, chopped parsley, minced garlic, and egg. Mix until just combined to avoid tough meatballs.
- Use a meatball scooper or tablespoon to portion the mixture into 1 to 1.5 inch diameter balls. Place them on a sheet pan lined with parchment paper.
- Lightly spray the meatballs with olive-oil cooking spray. Bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
- While the meatballs bake, heat the prepared harissa sauce in a small saucepan over medium heat.
- Once cooked, toss the meatballs in the warmed harissa sauce or serve the sauce on the side for dipping.
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Sheet Pan
- Meatball scooper or tablespoon
- Cooking Spray
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- You can substitute ground chicken with turkey or lean beef if preferred.
- Store cooked meatballs in the refrigerator for up to 4 days or freeze uncooked meatballs for up to 3 months.