Spicy Lamb Merguez Meatballs (Printable Version)
Tender lamb balls seasoned with warm spices, cooked gently in a savory, aromatic tomato sauce.
# What You Need:
→ Meatballs
01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 3 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh cilantro, chopped
06 - 1 tbsp harissa paste
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp ground fennel seeds
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp ground cinnamon
12 - 1/2 tsp chili flakes (adjust to taste)
13 - 1 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1 egg, lightly beaten
16 - 2 tbsp breadcrumbs or gluten-free alternative
17 - 2 tbsp olive oil (for frying)
→ Tomato Sauce
18 - 2 tbsp olive oil
19 - 1 small onion, finely chopped
20 - 2 garlic cloves, minced
21 - 1 red chili, deseeded and finely chopped (optional)
22 - 1 tsp ground cumin
23 - 1/2 tsp smoked paprika
24 - 2 cans (14 oz each) chopped tomatoes
25 - 1 tsp sugar
26 - Salt and pepper to taste
27 - 2 tbsp fresh cilantro, chopped (for garnish)
# How-To Steps:
01 - In a large bowl, mix ground lamb, grated onion, garlic, parsley, cilantro, harissa paste, cumin, coriander, fennel seeds, paprika, cinnamon, chili flakes, salt, pepper, beaten egg, and breadcrumbs until just combined. Avoid overmixing.
02 - With wet hands, shape the mixture into 20 to 24 meatballs approximately 1 inch in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches for 4 to 5 minutes, turning until evenly golden. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté finely chopped onion for 3 to 4 minutes until softened. Add garlic and optional chili, cooking for another minute.
05 - Stir in ground cumin and smoked paprika, cooking 30 seconds until aromatic.
06 - Add chopped tomatoes and sugar. Season with salt and pepper. Bring to a simmer, reduce heat, and cook uncovered for 10 minutes, stirring occasionally.
07 - Return browned meatballs to the sauce and gently simmer for 15 to 20 minutes until fully cooked and sauce has thickened.
08 - Garnish with fresh cilantro and serve hot alongside couscous, rice, or crusty bread.
# Helpful Tips:
01 -
- The meatballs stay tender and juicy while absorbing all those warm North African spices.
- It comes together in about an hour but tastes like you've been slow-cooking all day.
- You can dial the heat up or down depending on who's at the table.
02 -
- Don't overcrowd the pan when browning, the meatballs need space to develop a proper crust instead of steaming.
- Wet your hands before rolling each meatball, it prevents sticking and makes shaping so much easier.
- Let the sauce simmer gently in the final step, boiling too hard can make the meatballs fall apart.
03 -
- Grate the onion on the coarse side of a box grater and squeeze out the excess moisture before adding it to the meat.
- Taste your harissa first, some brands are much hotter than others and you can always add more to the sauce if needed.
- Use a small ice cream scoop to portion the meatballs quickly and keep them all the same size.