Author Notes: I based these Moroccan meatballs on the flavor profile of merguez sausage–spicy, tangy, savory and intensely aromatic. They are wonderful as a component of a mezze table, or served with cous cous and a vegetable tagine. —zora
Makes: 14 golf ball-sized meatballs
Ingredients
Meatballs
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1
pound ground lamb or beef
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1
egg, lightly beaten
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1/3
cup cracker meal or plain bread crumbs
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2
tablespoons finely chopped shallot or onion
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1
clove garlic, minced or crushed
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1
tablespoon pimenton dulce (Spanish smoked paprika)
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1
tablespoon ground cumin
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1/4
teaspoon ground cinnamon
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1
teaspoon grated fresh ginger or ginger juice
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1
tablespoon tomato paste
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1
teaspoon harissa or 1/2 tsp. Sriracha
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1
tablespoon chopped parsley
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3
tablespoons chopped mint
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1
tablespoon chopped cilantro
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3
tablespoons red wine vinegar or sherry vinegar
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3/4
teaspoon salt
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1/2
teaspoon black pepper
Minted Yogurt Dipping Sauce
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1
cup Greek yogurt
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3
tablespoons lemon juice
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1/4
teaspoon salt
-
1/4
teaspoon ground cumin
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4
tablespoons chopped mint
Directions
Meatballs
- Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil and lightly grease the foil with olive or grapeseed oil so the meatballs won’t stick.
- Add all of the ingredients to a bowl and mix to combine thoroughly. Clean hands work best for this.
- Using a small ice cream scoop or wet hands, form golf-ball sized meatballs and arrange on the tray.
- Roast in oven for 20 minutes or until browned and sizzling and firm to the touch.
Minted Yogurt Dipping Sauce
- Combine all ingredients and stir well.