Spicy Lamb Merguez Meatballs (Printer-friendly)

Tender lamb morsels infused with spices simmered in a rich, aromatic tomato sauce for a hearty meal.

# What You 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 pepper, to taste
27 - 2 tbsp fresh cilantro, chopped (for garnish)

# How to Make It:

01 - In a large bowl, combine all meatball ingredients except olive oil. Mix gently until just combined without overworking.
02 - With wet hands, shape the mixture into 20 to 24 small meatballs, about 1 inch in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, turning until golden all over, about 4 to 5 minutes. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté onion for 3 to 4 minutes until softened. Add garlic and optional chili; 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 cook uncovered for 10 minutes, stirring occasionally.
07 - Return browned meatballs to the sauce. Simmer gently for 15 to 20 minutes until meatballs are cooked through and sauce thickens.
08 - Sprinkle with fresh cilantro and serve hot alongside couscous, rice, or crusty bread.

# Expert Tips:

01 -
  • The lamb stays impossibly tender while the sauce soaks up every spice—it's comfort food that tastes like you've been cooking all day.
  • These freeze beautifully, so you can make a double batch and have dinner solved on a hectic Tuesday.
  • They work as a main course over couscous or sneakily elegant as an appetizer that makes people think you're more adventurous than you actually are.
02 -
  • Don't crowd the pan when browning—I learned this the hard way the first time I made them and ended up steaming half the batch, which meant no crust and a totally different dish.
  • Harissa varies wildly in heat depending on the brand, so taste your mixture before committing; you can always add more spice, but you can't take it out.
  • The meatballs will continue cooking in the sauce, so pull them slightly before they feel completely done in the pan or they'll be overdone by the end.
03 -
  • A tiny pinch of ground cinnamon sounds strange but adds complexity that makes people ask what the secret ingredient is—don't skip it or use too much, just that whisper of warmth.
  • If you want to make these richer, stir in a splash of red wine with the tomatoes; it deepens everything without making it taste like wine, just more sophisticated.

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