These spicy lamb meatballs feature the flavors of North African merguez sausage. Serve with roasted vegetables, over couscous, in flatbreads, or in a salad.
Ingredients
- 0.5 teaspoons cumin seeds
- 0.5 teaspoons coriander seeds
- 0.5 teaspoons fennel seeds
- 1 pound ground lamb
- 2 tablespoons harissa paste
- 1 large clove garlic , minced
- 1 teaspoon kosher salt
- 1 teaspoon paprika
Instructions
-
1
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.
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2
Combine 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 infuse meat.
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3
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
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4
Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
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5
Roast meatballs in the preheated oven until 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).
Nutrition Facts
Per serving
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