Merguez Meatballs

The flavorful fusion of North African spices and Italian flair comes together in these Merguez Meatballs, packed with lamb, sausage, and a hint of heat.

Perfectly balanced between rich and light, these bite-sized wonders are sure to become a new favorite at your next gathering or dinner party.

Ready Time

45 mins

Yields

6 servings

Ingredients

Ground lamb, 1 pound
Merguez sausage, casings removed, 1/2 pound
Breadcrumbs, 1/2 cup
Parmesan cheese, grated, 1/2 cup
Parsley, chopped, 1/4 cup
Garlic, minced, 2 cloves
Egg, 1
Salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Red pepper flakes, 1/4 teaspoon
Olive oil, 2 tablespoons

Instructions

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground lamb, Merguez sausage, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, black pepper, and red pepper flakes.

Use your hands or a wooden spoon to mix everything together until just combined.

Be careful not to overmix. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.

You should end up with around 20-25 meatballs.

Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each meatball to allow for even cooking. Drizzle the olive oil over the meatballs, gently rolling them around to coat evenly.

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly browned on the outside.

Remove the meatballs from the oven and let them cool on the baking sheet for a few minutes. Serve hot, garnished with parsley if desired.

Notes

Use a gentle mixing motion to avoid compacting the meat mixture, which can make the meatballs dense. Make sure to not overcrowd the baking sheet, as this can affect the even cooking of the meatballs.

If you want an extra crispy exterior on your meatballs, broil them for an additional 2-3 minutes after baking.

Keep an eye on them to avoid burning. You can also make these meatballs ahead of time and store them in the fridge for up to a day or freeze them for up to 2 months.

Just thaw frozen meatballs overnight in the fridge or at room temperature for a few hours before baking.

For a spicy kick, increase the amount of red pepper flakes to 1/2 teaspoon or more, depending on your desired level of heat. Meatballs can be served as is or with your favorite sauce or gravy.

Try serving them with a side of couscous or crusty bread for a hearty snack or meal.