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Homemade Harissa Chicken Meatballs photo

Harissa Chicken Meatballs

Spice up your dinner with these flavorful Harissa Chicken Meatballs! Simple, juicy, and bursting with North African flavors!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: North African
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken the star of the dish
  • 1 teaspoon kosher salt essential for flavor
  • 1/2 teaspoon smoked paprika adds smoky flavor
  • 1/2 cup frozen riced cauliflower adds veggies
  • 1/4 cup chopped onion for sweetness
  • 1/4 cup packed chopped parsley for freshness
  • 3 large peeled garlic cloves minced
  • 1 large egg binds the mixture
  • Olive-oil cooking spray to prevent sticking
  • 2 jars (10 oz each) prepared mild harissa sauce for flavor

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Cooking spray
  • Meat Thermometer
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C) for even baking.
  2. In a large mixing bowl, combine the ground chicken, kosher salt, smoked paprika, riced cauliflower, chopped onion, parsley, minced garlic, and the egg. Mix until just combined.
  3. Form the mixture into meatballs about 1 ½ inches in diameter.
  4. Spray your baking sheet with olive-oil cooking spray. Place the meatballs on the sheet, leaving space between each one. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. While the meatballs are baking, pour the harissa sauce into a saucepan and heat over medium-low until warmed through.
  6. Once the meatballs are cooked, remove them and toss in the warm harissa sauce. Serve and enjoy!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Uncooked meatballs can be frozen for up to 3 months.
  • Reheat cooked meatballs in the microwave or oven until warmed through.