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.

Gallery

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
60 mins
Servings:
24
Yield:
24 meatballs
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

  • Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.

  • 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).

Nutrition Facts

39 calories; protein 3.3g; carbohydrates 0.3g; fat 2.6g; cholesterol 12.7mg; sodium 97.4mg. Full Nutrition
Advertisement