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.
Ingredients
- cumin seeds: 0.5 tsp
- coriander seeds: 0.5 tsp
- fennel seeds: 0.5 tsp
- ground lamb: 1 pound
- harissa paste: 2 Tbsp
- clove garlic: 1 piece (minced)
- kosher salt: 1 tsp
- paprika: 1 tsp
Metric Conversion
Stages of cooking
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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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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.
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
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Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
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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).
