Instructions
- 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.
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