Merguez Lamb Meatballs
Merguez lamb meatballs are a delicious appetiser or main dish, but in a well-dressed sandwich can elevate lunchtime like never before.
Ingredients
- 1 LB ground lamb or beef
- 1 ½ tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 TB minced fresh cilantro
- 2 tsp sweet paprika
- 2 tsp Sriracha sauce (or harissa paste)
- 1 ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp allspice
Instructions
- Preheat the oven to 350F.
- In a dry skillet, toast the seeds: fennel, coriander, cumin about a minute until fragrant. Remove from the heat and let cool and then grind into a powder.
- To a medium bowl, add the lamb, toasted spices, remaining spices, garlic and cilantro. Mix well until all the flavours are combined throughout the meat. Do not overmix.
- Scoop into meatballs, about 2 TB large (I used a small cookie scoop) and place evenly spaced on a foil-lined cookie sheet (with an edge to catch the drippings)
- Bake 15 minutes until cooked through. Let sit 5 minutes before serving.
Notes
Recipe from David Leibovitz