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Merguez Meatballs

Merguez Meatballs

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Spices

    • ½ teaspoon cumin seeds
    • ½ teaspoon coriander seeds
    • ½ teaspoon fennel seeds
    • 1 teaspoon paprika

  • Meat

    • 1 pound ground lamb

  • Condiments

    • 2 tablespoons harissa paste

  • Other

    • 🧄 1 large clove garlic, minced
    • 🧂 1 teaspoon kosher salt

STEPS

1

Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant.

2

Use a mortar and pestle to grind the toasted seeds finely.

3

Combine ground spices, lamb, harissa paste, garlic, salt, and paprika in a large bowl. Mix by hand until thoroughly blended.

4

Cover the bowl and refrigerate for 30 minutes to allow spices to infuse the meat.

5

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

6

Form the meat mixture into 1-inch meatballs and place them on the prepared baking sheet.

7

Roast meatballs in the preheated oven until centers are no longer pink (approximately 11 to 12 minutes).

NUTRIENTS

Per 1 serving

🔥

39

Calories

  • 3
    Protein
  • 0
    Carbs
  • 3
    Fats

💡 Serve the meatballs with roasted vegetables, couscous, flatbreads, or in a salad for a balanced meal.Make extra portions of meatballs and freeze them for quick weeknight meals.Use a thermometer to ensure the meatballs are cooked to 160°F (71°C) for food safety.