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Merguez Meatballs
Merguez Meatballs
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Spicy North African-inspired lamb meatballs, versatile for any meal.
Ingredients:
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon coriander seeds
  • 0.5 teaspoon fennel seeds
  • 1 pound ground lamb
  • 2 tablespoons harissa paste
  • 1 large clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
Instructions:
  • In a dry skillet over medium-low heat, toast the cumin, coriander, and fennel seeds until fragrant, 1 to 2 minutes. Grind the toasted seeds finely using a mortar and pestle.
  • Mix together the ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl, massaging by hand until fully combined. Cover and refrigerate for 30 minutes to allow the flavors to infuse the meat.
  • Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment paper.
  • Shape the lamb mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
  • Cook the meatballs in the oven until the centers are no longer pink, which should take about 11 to 12 minutes. Use an instant-read thermometer to check that the temperature at the center of a meatball reaches at least 160 degrees F (71 degrees C).

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