acozykitchen
Harissa Meatballs (Whole 30 Recipe)
These harissa meatballs are Whole 30 compliant. They have zero soy, gluten or dairy in them and yet are so flavorful and delicious.
👥 20 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Adrianna Adarme📖 acozykitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●pan
📝 Preparation Steps
1
To Make the Sauce:
2
In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the diced onion. Add a few pinches of salt and stir; cook until translucent, about ⏱️ 5 minutes. Mix in the minced garlic and stir. Add a few tablespoons of the onion/garlic mixture to a medium bowl (we’ll use this for the meatballs) and set aside.
olive oil1 teaspoon
3
To the remaining onions, add the tomato paste, harissa and cumin. Cook for 1 to ⏱️ 2 minutes and then transfer to a blender, along with the can of diced tomatoes and water. Pulse until smooth. Transfer back to the pot and bring to a gentle simmer. Cover the pot and allow to simmer, gently, while you make the meatballs.
tomato paste2 tablespoonscan of diced tomatoes24 ounce
4
To Make the Meatballs:
5
To the medium bowl with the onion/garlic mixture, add the ground chicken or turkey, harissa paste, Italian parsley, egg yolk, salt and ground cumin. Mix until thoroughly combined. Using a 1-inch cookie scoop, scoop out balls and form meatballs. Repeat until you’ve worked your way through all of the ground mixture. (Ground chicken is way softer than ground turkey so if you’re using ground chicken, do your best! Don’t be bummed if they’re not perfectly shaped meatballs.)
ground chicken or turkey1 poundharissa paste2 teaspoonslarge egg yolk1
6
In a medium pan, set over medium-high heat, add a few teaspoons of oil. Add the meatballs, being sure to not overcrowd the pan, and cook on each side for 1 to ⏱️ 2 minutes, until lightly browned. Remove and set aside and then repeat with the remaining meatballs, adding more oil as needed.
7
Add all of the meatballs to the tomato sauce, cover the pot and simmer until cooked all the way through. Give the sauce a taste and adjust the salt per your liking. Garnish with Italian parsley and pine nuts. Ladle over anything you like—it’s my favorite over spaghetti squash.
8
These meatballs stay good in the fridge in an airtight container for up to 1 week. Freeze them in a freezer-safe container or bag for up to 2 months.
Nutrition Facts
calories
5 kcal
fat Content
1 g
serving Size
4 g
fiber Content
1 g
sugar Content
1 g
sodium Content
130 mg
protein Content
1 g
carbohydrate Content
1 g
saturated Fat Content
1 g
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