Merguez Meatballs
Description
These spicy lamb meatballs inspired by North African merguez sausage can be served in all sorts of ways, including in a salad or over couscous.
Ingredients
•
1/2 teaspoon cumin seeds
•
1/2 teaspoon coriander seeds
•
1/2 teaspoon fennel seeds
•
1 pound ground lamb
•
2 tablespoons harissa paste
•
1 large clove garlic, minced
•
1 teaspoon kosher salt
•
1 teaspoon paprika
Directions
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.
2
Combine 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 infuse meat.
3
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4
Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5
Roast meatballs in the preheated oven until 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).