| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 24 meatballs |
Nutrition Facts (per serving)
| Calories | 295 |
| Fat | 16g |
| Carbs | 9g |
| Protein | 30g |
Nutrition Facts
Servings Per Recipe 4
Calories 295
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 4g | 21% |
| Cholesterol 168mg | 56% |
| Sodium 679mg | 30% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 30g | 60% |
| Vitamin C 1mg | 1% |
| Calcium 42mg | 3% |
| Iron 2mg | 13% |
| Potassium 896mg | 19% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
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Ingredients
- 1 pound floor fowl
- 1/three cup breadcrumbs
- 1 large egg, crushed
- 2 tablespoons harissa paste
- three/four teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon floor cumin
- half teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons minced sparkling mint (non-compulsory)
Directions
Preheat the oven to four hundred degrees F (two hundred stages C). Line a baking sheet with parchment paper.
Combine floor chook, breadcrumbs, egg, harissa, garlic powder, salt, cumin, paprika, and black pepper in a massive bowl. Mix lightly with a fork or damp hands just till thoroughly combined. Shape the mixture into about 24 meatballs; location at the prepared baking sheet.
Bake inside the preheated oven till cooked via and lightly browned, 15 to 20 minutes. Sprinkle with mint. Serve warm together with your favorite aspect dish or dipping sauce.
