harissa meatballs

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.

Harissa Chicken Meatballs

chicken

salt

smoked paprika

frozen riced cauliflower

onion

parsley

garlic

Olive-oil cooking spray

jars (10 oz each prepared mild harissa sauce (I love Mina Harissa))

Place chicken in a large mixing bowl, break- up slightly. Sprinkle with 1 teaspoon salt and smoked paprika.

Add frozen cauliflower, parsley, onion, garlic, and egg and mix just until ingredients are combined.  Avoid over-mixing. Divide chicken mixture into 16 portions ( about 1 1/4 ounce each); gently shape into balls.

Heat a heavy-duty non-stick large skillet (with tall sides) over medium-high heat.

Spray with olive oil cooking spray, add meatballs and cook, turning occasionally to brown on all sides, about 6 minutes.

Pour in harissa and allow mixture to reach a simmer, reduce heat to medium-low and continue to simmer for 20 to 25 minutes.

A vibrant Middle Eastern-inspired dish combining spicy harissa-coated meatballs roasted alongside colorful vegetables, served with creamy whipped feta, hummus, and warm pita bread. Perfect for a flavorful, easy weeknight dinner full of bold flavors and textures.

Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe

22-ounce bag of store-bought frozen meatballs (or homemade, if preferred)

bell peppers (yellow and red), sliced

harissa paste

Olive oil,

Garlic powder,

lemon juice

Salt,

feta cheese

cream cheese, sour cream, or plain yogurt

garlic,

hummus

breads,

kalamata olives

lemon,

Preheat and prepare vegetables

Preheat your oven to 425°F (220°C). On a large sheet pan, place the sliced bell peppers on one side. Drizzle them with olive oil and sprinkle with salt to season.

Make harissa sauce and coat meatballs

In a small bowl, mix the harissa paste with olive oil, lemon juice, and garlic powder until you create a spreadable red sauce. If your meatballs are pre-cooked, toss them in the sauce in a bowl until evenly coated. If raw, brush the sauce directly onto the meatballs placed on the sheet pan.

Arrange and roast meatballs and peppers

Add the harissa-coated meatballs to the center of the sheet pan alongside the peppers. Bake for 15-20 minutes until the meatballs are heated through and peppers start to soften.

Add zucchini and continue roasting

Add the zucchini slices to the pan, drizzle with olive oil and sprinkle with salt. Roast everything together for an additional 10 minutes. For more browning and caramelization, broil for 3-5 minutes, watching carefully.

Prepare whipped feta sauce

In a food processor, blender, or chopper, combine feta cheese, cream cheese (or sour cream/yogurt), and minced garlic. Blend until smooth, thick, and creamy.

Serve and garnish

Serve the roasted meatballs and vegetables alongside dollops of hummus and whipped feta. Add pita wedges, kalamata olives, and lemon wedges on the side for squeezing over. Enjoy immediately.

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Harissa Chicken Meatballs

Harissa Meatballs with Whipped Feta...

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