Spicy Lamb Meatballs

This recipe is inspired by Merguez which is a spicy, flavorful sausage originating from North Africa. It is made with lamb and/or beef, and seasoned with harissa, cumin, garlic, and other spices. 

3-4 Servings

10-15 meatballs depending on size

1 pound ground lamb

2 tablespoons parsley, finely chopped

2 tablespoons cilantro, finely choppped

1 tablespoon minced garlic

3 tablespoons harissa, adjust to taste

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon ginger

1 teaspoon salt

1 teaspoon paprika 

1/4 teaspoon turmeric

1/8 teaspoon cinnamon

1. In a bowl, combine the lamb with parsley, cilantro, garlic, harissa, coriander, cumin, ginger, salt, paprika, turmeric, and cinnamon.
2. Shape into balls, about 2 to 3 tablespoons each. You can make them as small or as large as you'd like.
3. Heat a pan over medium heat and a drizzle of olive oil.
4. Add the meatballs, making sure they are spaced apart.
5. Sear on one side for about 3 minutes and then rotate to sear the other side. Continue until the center is cooked through.
6. Take off the heat and enjoy in a salad, wrap, or rice bowl!

 Some toppings that would pair well with this:

• Hummus
• Tzatziki 
• Cucumbers
• Lettuce
• Tomato 
• Pickled red onions 
• Feta 
• Olives
• Roasted red bell peppers