After all the excess and richness of Christmas food, I know I want to eat something light, uncomplicated and easy. Chicken meatballs are so much lighter than beef and the harissa really gives this recipe the punch of flavour it needs.
Plus it only takes 30 mins to make, so no basting, stewing, roasting, steeping or feeding required. Perfect!
Put the bulgar in a bowl, pour over the boiling stock then cover with clingfilm and leave for 15 minutes.
Meanwhile, mix the mince, harissa and grated onion in a bowl with some seasoning. Roll into small, walnut-sized balls. Heat 1 tbsp oil in a large non-stick frying pan. Fry the meatballs for around 15 minutes, turning until golden all over and cooked through.
Drain the bulgar and mix with the sliced onion, mint and parsley, a drizzle more olive oil and plenty of seasoning. Serve the meatballs on the bulgar, drizzled with any pan juices and a spoonful of natural yogurt.