Merguez Meatballs

These spicy lamb meatballs are inspired by the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad. Cilantro yogurt is a great accompaniment.

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

Ingredients

• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon cumin seeds
• 1 large clove garlic, minced
• ½ teaspoon coriander seeds
• 1 pound ground lamb
• ½ teaspoon fennel seeds
• 2 tablespoons harissa paste

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).