Spicy Lamb Meatballs
RECIPE
Prep Time: 20 minutes + 30 minutes to chill
Cook Time: 10 minutes
Serves: about 20 meatballs
INGREDIENTS
1 pound (454g) ground lamb
3 tbsp spicy harissa paste
1 tbsp finely chopped fresh Italian parsley
1 tbsp finely chopped fresh cilantro
1 tbsp minced garlic, about 2 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp kosher salt
1 tsp smoked paprika
½ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp ground cinnamon, up to ¼ tsp
2 tbsp Oil, to cook
INSTRUCTIONS
1. In a large bowl, combine harissa, parsley, cilantro, garlic, coriander, cumin, ginger, salt, paprika, turmeric, and cinnamon. Mix ingredients well until combined, then add in the lamb. Mix until the spice mixture is fully incorporated with the lamb but do not overmix, or you will have tough meatballs.
2. Cover the bowl and refrigerate for 1 hour to overnight. Once done refrigerating, scoop about 1 to 2-tablespoon-portions of the lamb mixture and roll it into meatballs. You should have about 20 meatballs.
3. In a large skillet over medium-low heat, add the oil. Once the oil is hot, it will easily move around the skillet and shimmer. Add the meatballs, evenly spacing them. Sear on one side for about 3 minutes until browned. Then, flip and sear on the other side until browned and fully cooked and browned throughout, about 10 minutes total. Once done serve, and enjoy.
