Spice things up by adding a bit of harissa paste to our favourite protein-packed meatball recipe! These lean and flavourful meatballs are a great make-ahead dinner option and re-heat nicely for a hearty lunch the next day.

Harissa paste is made from red peppers, warm spices and garlic making it spicy and fragrant. It’s often used in North African and Middle Eastern cuisines, so it pairs well with cooked grains like rice and quinoa. Leftover harissa is delicious when stirred together with our No Yolking™ – 100 % Egg White Protein Powder and plain Greek yogurt to make a refreshing topping or veggie dip loaded with protein.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Makes: 4 to 6 servings


1 lb. (500 g) frozen cauliflower rice, thawed and drained
2 tbsp (30 mL) organic butter, melted
1/4 cup (60 mL) harissa paste, divided
1 tbsp (15 mL) dried parsley
2 tsp (10 mL) paprika
1 tsp (5 mL) EACH onion powder, ground cumin and coriander
3/4 tsp (4 mL) each sea salt and pepper
2 cloves garlic, minced
1/4 cup (60 mL) No Yolking™ – 100 % Egg White Protein Powder
1 lb (500 g) lean ground lamb, beef, chicken or turkey
2 tbsp (30 mL) olive oil
1 small onion, chopped
1 can (28 oz.) diced tomatoes
Sesame seeds (optional)


  1. Place cauliflower rice in a large bowl. Add butter, 2 tbsp (30 mL) harissa paste, parsley, paprika, onion powder, cumin, coriander, salt, pepper and garlic. Mix until well combined and cauliflower is mostly mashed (a bit lumpy is fine). Sprinkle in the egg white powder and crumble in ground lamb. Gently mix until well combined. Let stand for 10 minutes (this allows egg white powder to hydrate).
  2. Roll meat mixture into 36 meatballs. Heat oil in a large non-stick skillet set over medium-high heat. Cook meatballs, turning as needed, for 5 to 7 minutes or until evenly browned all over. Transfer to a plate.
  3. Add onion to skillet; cook for 5 minutes or until softened. Stir in remaining harissa paste. Cook for 1 to 2 minutes or until bright and fragrant. Pour in tomatoes and bring to a boil; season to taste. Return meatballs to skillet and nestle into tomato mixture. Reduce heat and simmer for 10 to 15 minutes or until cooked through and tender. Serve warm with salad, over cooked rice or cooked gluten-free pasta. Sprinkle with sesame seeds, if desired.


Tip: Fresh cauliflower that has been riced (using a box grater or food processor) and has been lightly steamed can replace the frozen variety.

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