Merguez Meatballs

Merguez Meatballs

These spicy lamb meatballs inspired by North African merguez sausage can be served in all sorts of ways.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
39 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2
Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
Step 3
Combine the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can permeate the meat.
Step 4
Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
Step 5
Roast meatballs until the centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Merguez Meatballs

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 large clove garlic, minced
  • 1 pound ground lamb
  • 2 tablespoons harissa paste
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon fennel seeds
  • 0.5 teaspoon coriander seeds

Categories

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