Harissa Chicken Meatballs

Harissa Chicken Meatballs These juicy, Harissa Chicken Meatballs are a fun twist on traditional meatballs.They’re also low- carb, grain-free, and gluten-free made with cauliflower rice instead of breadcrumbs.Harissa Chicken MeatballsThe red peppers from the smoked paprika and harissa bring depth to these middle eastern inspired Harissa Chicken Meatballs.

Ground chicken mixes with onion, garlic, paprika, parsley, salt, egg, and frozen cauliflower rice and then simmers in mild harissa sauce.Jarred harissa is a favorite ingredient of mine and one you’ll always find in my pantry.For more ways to use harissa, try my Harissa Shrimp and Chickpeas, Shredded Harissa Chicken, and Grilled Harissa Lamb Chops.How do you make ground chicken meatballs moist?To make juicy chicken meatballs, don’t over-mix the ground chicken mixture.

Over-mixing will result in tough, dry meatballs.Also, in this recipe, I swap the breadcrumbs for cauliflower rice for extra moisture.Serving Suggestion for the Meatballs:Serve the harissa meatballs over spiralized butternut squash noodles, spaghetti squash, or couscous.If you want to keep the meal low-carb, cauliflower rice would be tasty too.

You could also eat the meatballs in a pita sprinkled with crumbled feta.Variations and Tips:Lightly coat your hands with cooking spray when forming the meatballs to prevent sticking.Sub ground turkey for ground chicken.If you want to bulk up this dish a bit more, add a finely chopped carr