Instructions

• Place 1 pound ground chicken in a large mixing bowl and break it up slightly. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon smoked paprika.
• Add 1/2 cup frozen riced cauliflower, 1/4 cup chopped onion, 1/4 cup packed chopped parsley, 3 minced garlic cloves, and 1 large egg. If the cauliflower is very icy, let it sit a few minutes to soften and squeeze out any excess moisture before adding. Mix gently with your hands or a spoon just until combined; avoid over-mixing.
• Divide the mixture into 16 equal portions (about 1 1/4 ounces each) and gently shape each portion into a ball.
• Heat a heavy-duty nonstick skillet with tall sides over medium-high heat until hot. Lightly coat the pan with olive-oil cooking spray.
• Add the meatballs in a single layer (work in batches if they won't fit without crowding). Cook, turning occasionally, until browned on all sides, about 6 minutes total.
• Pour both 10-oz jars of prepared mild harissa sauce (20 oz total) into the skillet with the browned meatballs and bring the mixture to a simmer.
• Reduce heat to medium-low and simmer, uncovered, for 20 to 25 minutes, stirring occasionally and spooning sauce over the meatballs, until the meatballs are cooked through (internal temperature 165°F) and the sauce is heated through.