Name: Merguez Meatballs recipe
Ingredients: ½ teaspoon cumin seeds;½ teaspoon coriander seeds;½ teaspoon fennel seeds;1 pound ground lamb;2 tablespoons harissa paste;1 large clove garlic, minced;1 teaspoon kosher salt;1 teaspoon paprika

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Ingredients

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

Nutrition Info

38.7 calories carbohydrate: 0.3 g cholesterol: 12.7 mg fat: 2.6 g fiber: 0.1 g protein: 3.3 g saturatedFat: 1.1 g servingSize: - sodium: 97.4 mg sugar: : - transFat: : - unsaturatedFat: : -

Directions

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.
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).

Recipe Yield

24 meatballs

Recipe Note

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.

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