Merguez Meatballs with Minted Yogurt Dipping Sauce

By • June 28, 2012 • 0 Comments

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. zindc

Makes 14 golf ball-sized meatballs


  • 1 pound ground lamb or beef
  • 1 egg, lightly beaten
  • 1/3 cup cracker meal or plain bread crumbs
  • 2 tablespoons finely chopped shallot or onion
  • 1 clove garlic, minced or crushed
  • 1 tablespoon pimenton dulce (Spanish smoked paprika)
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon grated fresh ginger or ginger juice
  • 1 tablespoon tomato paste
  • 1 teaspoon harissa or 1/2 tsp. Sriracha
  • 1 tablespoon chopped parsley
  • 3 tablespoons chopped mint
  • 1 tablespoon chopped cilantro
  • 3 tablespoons red wine vinegar or sherry vinegar
  • 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  1. 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.
  2. Add all of the ingredients to a bowl and mix to combine thoroughly. Clean hands work best for this.
  3. Using a small ice cream scoop or wet hands, form golf-ball sized meatballs and arrange on the tray.
  4. Roast in oven for 20 minutes or until browned and sizzling and firm to the touch.

Minted Yogurt Dipping Sauce

  • 1 cup Greek yogurt
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 4 tablespoons chopped mint
  1. Combine all ingredients and stir well.
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