Spicy Lamb Merguez Meatballs (Printable Version)
Lamb meatballs blended with spices, cooked gently in a rich, aromatic tomato sauce with North African flavors.
# What You Need:
→ Meatballs
01 - 1.1 lbs 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 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 Make It:
01 - In a large bowl, gently combine all meatball ingredients except olive oil without overmixing.
02 - With wet hands, form 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. Brown meatballs in batches, turning to evenly color for 4 to 5 minutes. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil, then sauté the onion for 3 to 4 minutes until softened. Add garlic and red chili if using; cook for 1 more minute.
05 - Stir in ground cumin and smoked paprika, cooking for 30 seconds until fragrant.
06 - Add chopped tomatoes and sugar. Season with salt and pepper. Bring to a simmer, reduce heat, and let cook uncovered for 10 minutes, stirring occasionally.
07 - Return browned meatballs to the skillet. Simmer gently for 15 to 20 minutes until meatballs are cooked through and sauce thickens.
08 - Sprinkle chopped cilantro over the dish and serve hot with couscous, rice, or crusty bread.
# Expert Advice:
01 -
- The spices bloom right in your pan, filling your kitchen with that intoxicating North African warmth before you even taste a bite.
- One pot, minimal cleanup, and somehow it tastes like you've been cooking all day.
- They're simultaneously elegant enough for guests and comforting enough for a quiet weeknight when you need something that feels special.
02 -
- Don't skip browning the meatballs first; it's the difference between something forgettable and something people remember.
- If your sauce tastes too sharp or acidic after simmering, add another teaspoon of sugar and a splash of water rather than more salt.
03 -
- If you can't find harissa paste, you can make a rough version by mixing paprika, chili flakes, caraway, and garlic into a paste with olive oil, though it won't taste identical.
- Keep the meatballs gently moving in the sauce but don't stir aggressively—they're tender and will break apart if you're too rough.