Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Yield:24 meatballs

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 295

% Daily Value *
Total Fat 16g20%
Saturated Fat 4g21%
Cholesterol 168mg56%
Sodium 679mg30%
Total Carbohydrate 9g3%
Dietary Fiber 1g5%
Total Sugars 1g
Protein 30g60%
Vitamin C 1mg1%
Calcium 42mg3%
Iron 2mg13%
Potassium 896mg19%

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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  1. 1 pound floor fowl
  2. 1/three cup breadcrumbs
  3. 1 large egg, crushed
  4. 2 tablespoons harissa paste
  5. three/four teaspoon garlic powder
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon floor cumin
  8. half teaspoon smoked paprika
  9. 1/4 teaspoon freshly ground black pepper
  10. 2 tablespoons minced sparkling mint (non-compulsory)


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.