Harissa Hen Meatballs – Skinnytaste

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These juicy Harissa Chicken Meatballs are a fun twist on traditional meatballs. They’re also low-carb, grain-free, and gluten-free, and made with cauliflower rice instead of breadcrumbs.

Harissa Chicken Meatballs

The smoked paprika and harissa red peppers add depth to these Middle Eastern-inspired harissa chicken meatballs. Ground chicken mixes with onions, garlic, paprika, parsley, salt, egg and frozen cauliflower rice, then cooks in mild harissa sauce. Jarred Harissa is one of my favorite ingredients and one that you will always find in my pantry. For more ways to use harissa, try my harissa shrimp and chickpeas, the shredded harissa chicken, and the grilled harissa lamb chops.

Chicken meatballs in sauce.

How do you make ground chicken meatballs moist?

To make juicy chicken meatballs, don’t mix the ground chicken mixture too much. Overmixing results in chewy, dry meatballs. Also, in this recipe, I’m swapping the breadcrumbs for cauliflower rice for extra moisture.

Serving suggestion for the meatballs:

Serve the harissa meatballs over spiraled butternut squash noodles, spaghetti squash, or couscous. If you want to keep the meal low in carbohydrates, cauliflower rice is delicious too. You can also eat the meatballs in a pita sprinkled with crumbled feta.

Variations and tips:

  • When shaping the meatballs, coat your hands lightly with cooking spray to prevent them from sticking.
  • Underground turkey for ground chicken.
  • If you want to fill up this dish a little more, add a finely chopped carrot and a can of chickpeas to the sauce.
  • Store in the refrigerator for up to 4 days. Freeze for up to 6 months.

What is harissa?

Harissa is a traditional accompaniment with Moroccan and North African food. It’s as popular with them as ketchup and mustard are with us here in the States. You can serve it with eggs, burgers, couscous, soups, and a lot more. For the sake of simplicity, I love Mina Harissa (Affil Link).

How to make harissa:

If you can’t find harissa, you can easily do it yourself. This is my favorite method, it’s so good you want to drink it! Double the recipe for these meatballs.

  • 1 tablespoon of olive oil
  • 2 large cloves of garlic, peeled
  • 12 ounce glass of roasted red peppers in water, drained
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sweet paprika
  • 1 1/2 teaspoons of kosher salt
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of crushed red pepper flakes, more or less to your taste

Fry the garlic in oil until golden brown and fragrant, then mix with the remaining ingredients in a blender and stir until smooth. Serve at room temperature. See below for the chicken recipe!

Raw ingredients for chicken meatballs.Pan fried chicken meatballs.Chicken meatballs in sauce.Chicken meatballs with couscous.

More Meatball Recipes You’ll Love:

Harissa Chicken Meatballs

Preparation time: 10 min

Cooking time: 35 min

Total time: 45 min

These Harissa Chicken Meatballs are a fun twist on meatballs. Plus, they’re low-carb, grain-free, and gluten-free since I use cauliflower rice instead of breadcrumbs.

  • 1 lb ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked peppers
  • 1/2 Cup frozen rice cauliflower
  • 1/4 Cup chopped onion
  • 1/4 Cup chopped parsley packed
  • 3 large peeled garlic cloves, chopped
  • 1 big egg
  • Olive oil cooking spray
  • 2 Glasses, 10 oz prepared mild harissa sauce each (I love Mina Harissa)
  • Place the chicken in a large mixing bowl and break open easily. Sprinkle with 1 teaspoon of salt and smoked paprika.

  • Add frozen cauliflower, parsley, onion, garlic and egg and mix until ingredients are combined. Avoid overmixing. Divide the chicken mixture into 16 servings (about 1 1/4 ounce each); gently shape into balls.

  • Heat a heavy nonstick pan (with high sides) over medium-high heat.

  • Spray with olive oil cooking spray, add meatballs and cook, occasionally browning on all sides, about 6 minutes.

  • Pour in the harissa and simmer the mixture, reduce the heat to medium-low and simmer for another 20 to 25 minutes.

Store in the refrigerator for up to 4 days. Freeze for up to 6 months.

Portion: 4thMeatballs with 1/2 cup sauce, Calories: 290kcal, Carbohydrates: 12G, Protein: 22ndG, Fat: 20thG, Saturated fatty acids: 3G, Cholesterol: 142mg, Sodium: 1520mg, Fiber: 11G, Sugar: 10.5G

Blue Smart Points: 8th

Green Smart Points: 8th

Purple Smart Points: 8th

Keywords: Buffalo chicken meatballs, harissa meatballs, low carb meatballs

Posted January 19, 2021 by Gina

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