Harissa Chicken Meatballs
40 min292 kcal each
Light chicken meatballs bulked out with cauliflower rice and parsley, browned then simmered in mild harissa sauce. Warmly spiced and fridge-friendly.
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Plan this recipeIngredients
for 4 servings- Ground chicken454 g
- Salt1 tsp
- Smoked paprika½ tsp
- Cauliflower rice57 g
- Onion40 g
- Fresh parsley15 g
- Garlic3 clove
- Egg1 piece
- Olive oil spray½ tsp
- Harissa sauce, mild567 g
Method
Prep 15 min · cook 25 min- Thaw and squeeze the cauliflower rice, then mix it with the chicken, salt, paprika, onion, parsley, garlic and egg.
- Roll into about 16 balls with wet hands.
- Brown them in a misted large pan over medium-high heat for 4–5 minutes, turning.
- Pour in the harissa sauce, cover and simmer on low for 15–20 minutes until cooked through.
- Keeps 4 days in the fridge or 3 months frozen. Reheat in the sauce for 2 minutes.
Nutrition
per servingCal
292
Protein
22g
Carbs
12g
Fat
16g
Of 16g of fat per serving, 3.1g is saturated.
