Spicy Lamb Merguez Meatballs (Print version)

Succulent lamb meatballs with North African spices simmered in rich tomato sauce for a warming dish.

# Ingredient List:

→ 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 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, mix all meatball ingredients except olive oil gently until just combined; avoid overmixing.
02 - With wet hands, form 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 on all sides, 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 soft. Add garlic and optional chili; cook for 1 more minute.
05 - Stir in cumin and smoked paprika; cook for 30 seconds until aromatic. Add chopped tomatoes and sugar, then season with salt and pepper. Bring to a simmer.
06 - 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 has thickened.
08 - Sprinkle with chopped cilantro and serve hot alongside couscous, rice, or crusty bread.

# Expert Advice:

01 -
  • The meatballs stay impossibly tender because you barely mix them, a trick that took three attempts to learn.
  • One pot of sauce does all the heavy lifting while you relax, and the flavors deepen as it simmers.
  • North African spices create this warm, slightly mysterious depth that tastes like it took all day but only takes an hour.
02 -
  • Harissa burns easily, so add it when other aromatics are already in the pan; going in alone and it tastes acrid.
  • Wet your hands before shaping meatballs, or the mixture sticks and frustration sets in; this small detail changes everything about the process.
  • Don't skip the browning step or you'll lose the caramelized flavor that makes the sauce taste deeper than it has any right to.
03 -
  • If your meatballs are falling apart, your meat might be too lean; adding an extra egg or breadcrumb helps bind them without making them dense.
  • For extra smokiness without making things dangerously spicy, add a tiny pinch of ground chipotle or a teaspoon of smoked salt to the meatball mixture.

Return