Ingredients
1 lb. ground chicken
3/4 c. bread crumbs
2 tbsp. freshly chopped cilantro, plus more for garnish
2 tbsp. freshly chopped parsley, plus more for garnish
4 cloves garlic, minced and divided
4 tbsp. harissa, divided
1 tsp. ground coriander
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 (28-oz.) can diced tomatoes
Preparation
Step 1In a large bowl, combine ground chicken, bread crumbs, herbs, 2 cloves garlic, 2 tablespoons harissa, coriander, and cumin. Season well with salt and pepper. Form into 16 golf ball sized meatballs. Step 2In a large deep sided skillet or Dutch oven, heat oil over medium heat. Add meatballs and cook until golden all over, turning every 2 to 3 minutes, about 10 minutes total. Remove from skillet and place on a plate. Step 3To same skillet, add onion and cook until soft, 5 minutes. Add remaining 2 cloves garlic and cook until fragrant, about 1 minute. Add diced tomatoes and remaining 2 tablespoons harissa. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Step 4Return meatballs to skillet and cover. Simmer until meatballs are cooked through and internal temperature is 165°. Step 5Garnish with herbs to serve.
Kitchen Tip: The meatballs are a little wet to work with. Adding more bread crumbs would dry them out too much so we recommend wetting your hands as you roll the meatballs. It’ll help keep them from sticking to you! S Have you made these yet? Let us know how it went in the comments below!
