Spicy Lamb Merguez Meatballs (Printer-friendly)
Tender lamb merguez infused with North African spices, simmered in a rich tomato sauce, ideal for hearty meals.
# What You’ll 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 black pepper
15 - 1 large 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 (14 oz) cans chopped tomatoes
25 - 1 tsp sugar
26 - Salt and black pepper, to taste
27 - 2 tbsp fresh cilantro, chopped, for garnish
# How to Make It:
01 - Combine ground lamb, grated onion, minced garlic, parsley, cilantro, harissa paste, cumin, coriander, fennel seeds, smoked paprika, cinnamon, chili flakes, salt, pepper, egg, and breadcrumbs in a large bowl; mix gently until just combined.
02 - With wet hands, form the mixture into 20 to 24 small meatballs approximately 1 inch in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat; cook meatballs in batches until golden on all sides, about 4 to 5 minutes. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil; sauté chopped onion for 3 to 4 minutes until softened. Add garlic and optional chili; cook for 1 minute.
05 - Stir in cumin and smoked paprika; cook for 30 seconds until fragrant. Add chopped tomatoes and sugar; season with salt and pepper. Bring to a simmer, reduce heat, and cook uncovered for 10 minutes, stirring occasionally.
06 - Return browned meatballs to the skillet; simmer gently for 15 to 20 minutes until cooked through and sauce thickens.
07 - Garnish with fresh chopped cilantro and serve hot alongside couscous, rice, or crusty bread.
# Expert Tips:
01 -
- The meatballs stay incredibly tender because the grated onion keeps them moist without turning mushy.
- Everything cooks in one pan after browning, so cleanup is actually manageable on a weeknight.
- The spice blend smells so good while cooking that people will wander into your kitchen asking what youre making.
02 -
- Dont skip browning the meatballs; that caramelization adds a depth to the sauce you cant replicate any other way.
- If the sauce looks too thick while simmering, add a splash of water; if its too thin, let it reduce uncovered for a few extra minutes.
- Wet your hands between rolling each meatball to keep the mixture from sticking and to get a smooth surface.
03 -
- Toast your ground spices in a dry pan for thirty seconds before adding them to the meatball mix; it makes them taste fresher and more vibrant.
- If youre nervous about seasoning, fry a tiny piece of the meatball mixture in a pan and taste it before shaping the rest.
- Use a small ice cream scoop to portion the meatballs; theyll cook more evenly and look more uniform without any extra effort.