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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
- 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
Directions
Step 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.
Step 2
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.
Step 3
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Step 4
Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
Step 5
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).
Editor’s Note:
This recipe appeared in @site_name Magazine and was modified to include a cooling cilantro sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 39 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 6% |
| Cholesterol13mg | 4% |
| Sodium97mg | 4% |
| Total Carbohydrate0g | 0% |
| Dietary Fiber0g | 0% |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium5mg | 0% |
| Iron0mg | 2% |
| Potassium49mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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