For an extra layer of flavor, consider adding a pinch of smoked paprika to the meat mixture. To prevent the meatballs from sticking to your hands, lightly moisten them with water before rolling. The meatballs can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
Merguez Meatballs
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS18
Embark on a culinary journey to North Africa with these intensely flavorful Merguez Meatballs. Crafted with spicy lamb and aromatic spices, these meatballs are a versatile delight, perfect for enhancing roasted vegetables, couscous, flatbreads, or a vibrant salad.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol13 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium97 mg
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBegin by awakening the spices: In a dry skillet over medium-low heat, toast cumin, coriander, and fennel seeds until their fragrance fills your kitchen (1-2 minutes). Grind finely using a mortar and pestle to release their full potential.
02
StepIn a large bowl, create a symphony of flavors by combining the ground spices, ground lamb, harissa paste, minced garlic, kosher salt, and paprika. Gently mix by hand until thoroughly blended, ensuring each ingredient harmonizes with the others. Allow the mixture to rest, covered and refrigerated, for at least 30 minutes, allowing the spices to deeply infuse the meat.
03
StepPreheat your oven to 425 degrees F (220 degrees C). Prepare a rimmed baking sheet by lining it with parchment paper, creating a non-stick surface for the meatballs to bake on.
04
StepWith moistened hands, form the meat mixture into 1-inch meatballs. Place them gently on the prepared baking sheet, ensuring they have enough space to bake evenly.
05
StepRoast the meatballs in the preheated oven until they are cooked through and the centers are no longer pink (11-12 minutes). For perfect doneness, an instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
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Wilbert Macejkovic
Jun 30, 2025These meatballs were a huge hit! The flavor was incredible.
Kirstin Williamson
Jun 24, 2025Served these over couscous with a dollop of yogurt - so good!
Annamae Beahan
Jun 20, 2025Easy to follow recipe and the meatballs turned out perfectly.
Earnestine Rempel
Jun 18, 2025My family devoured these! Thank you for a great recipe.
Layne Harber
Jun 17, 2025I loved the spice blend in this recipe. It's so flavorful!
Weldon Roob
Jun 14, 2025Freezes well! I made a double batch and froze half for later.
Jermaine Reichert
Apr 30, 2025The harissa adds such a nice kick. Will definitely make again!
Kendall Turner
Apr 29, 2025I added a bit of chopped mint and cilantro to the meat mixture - it gave it a fresh twist.