Start by placing the ground chicken in a large mixing bowl. Use your hands to break it up slightly, making it easier to mix in the other ingredients. This gives the meatballs a nice texture.
Sprinkle the chicken with 1 teaspoon of kosher salt and smoked paprika. This step is crucial as it infuses the meatballs with flavor right from the start.
Add the frozen riced cauliflower, parsley, onion, garlic, and egg to the bowl. Mix everything together gently until it’s just combined. Be careful not to over-mix, as this can lead to tough meatballs.
Now, divide the mixture into 16 equal portions, about 1 and 1/4 ounces each. Gently shape them into balls. If you want them to be uniform in size, consider using a kitchen scale.
Heat a heavy-duty non-stick skillet over medium-high heat. Once it’s hot, spray the surface with olive oil cooking spray to prevent sticking.
Carefully add the shaped meatballs to the skillet. Cook them while turning occasionally. You’ll want to brown them on all sides, which should take about 6 minutes.
Once browned, pour in the harissa sauce. Allow the mixture to reach a simmer, then reduce the heat to medium-low. This is where the flavors meld beautifully.
Keep it simmering for about 20 to 25 minutes. You’ll notice the meatballs absorbing all that delicious sauce!
Finally, once they’re cooked through, serve the Harissa Chicken Meatballs hot, drizzled with some extra sauce if you like. Enjoy!
