How to Make Merguez Meatballs - A Step-by-Step Guide

If you're looking to spice up your dinner routine, look no further than Merguez Meatballs. These North African-inspired meatballs are bursting with flavor and are sure to become a household favorite. Made with a blend of ground lamb, beef, and a variety of aromatic spices, these meatballs are perfect for adding a little heat to your meal.

Merguez is a type of spicy sausage that is popular in North African and Middle Eastern cuisine. It is typically made with lamb, beef, or a combinati...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr
  • Servings: 24
  • Yield: 24 meatballs

  • 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).
  • Nutrition

    39 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 13mg
    • Sodium: 97mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 49mg