Chicken Harissa Meatballs with White Bean Mash

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Recipe by Catherine Pla

Serves 4

Chicken Harissa Meatballs with White Bean Mash

If you prefer mashed cauliflower, just substitute riced cauliflower (frozen is ok) for the beans. Or you can always serve the meatballs and sauce over rice or pasta.

  • 1⁄4 c chopped onion, divided

  • 4 cloves garlic, minced, divided

  • 1 t garam masala

  • 1⁄2 t smoked paprika

  • 1⁄2 c chopped cilantro or parsley, divided

  • 1 t kosher salt

  • 1⁄2 t black pepper

  • 1 egg, beaten

  • 2 T frozen riced cauliflower (or breadcrumbs)

  • 1 lb ground chicken (or turkey)

  • 1 T + 1⁄4 c coconut oil

  • 1⁄3 c harissa sauce (such as Mina)

  • 2 small tomatoes, chopped

  • 1 can full-fat coconut milk

  • 1 can white beans, such as cannellini, rinsed

  • 1⁄2 t sumac

Prepare meatballs: Place half the chopped onion, half the minced garlic, garam masala, paprika, half the chopped cilantro, salt, pepper, egg, and riced cauliflower in a medium bowl and stir to combine. Add the ground chicken and combine gently with a fork. Don’t overmix. Divide into about 12 pieces and roll gently into balls.

Heat 1 tablespoon coconut oil in a skillet. When oil is hot, brown meatballs on all sides, shaking the pan to turn them, 6-8 minutes. Remove meatballs to a plate.

In the same skillet, add remaining onion and cook 3 minutes until onions begin to soften (add a little more oil if you need it). Add the garlic and cook for 1 minute until fragrant. Stir in harissa, tomatoes, coconut milk, and a big pinch of salt. Bring up to a simmer, then lower heat and cook until thickened slightly, about 8 minutes.

Add meatballs back to the sauce with any accumulated juices. Cover and cook over low heat, about 10 minutes. Check sauce for salt and pepper and season as needed. Sauce should be the consistency of marinara, so continue to cook, uncovered, until thickened.

Heat remaining 1⁄4 cup coconut oil in a small saucepan. Add the beans, sumac, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Stir and mash with a potato masher, adding up to 1⁄4 cup water or broth as needed to loosen mixture. Taste for salt, adding more if needed.

Serve meatballs over the mashed beans. Garnish with remaining cilantro and sprinkle with sumac.

Charlotte Pla