Name: Merguez Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Cumin seeds - ½ teaspoon; Coriander seeds - ½ teaspoon; Fennel seeds - ½ teaspoon; Ground lamb - 1 pound; Harissa paste - 2 tablespoons; Garlic, minced - 1 large clove; Kosher salt - 1 teaspoon; Paprika - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Merguez Meatballs

1. Cumin seeds - ½ teaspoon

2. Coriander seeds - ½ teaspoon

3. Fennel seeds - ½ teaspoon

4. Ground lamb - 1 pound

5. Harissa paste - 2 tablespoons

6. Garlic, minced - 1 large clove

7. Kosher salt - 1 teaspoon

8. Paprika - 1 teaspoon

How to cook deliciously - Merguez Meatballs

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

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).