Merguez Meatballs with Minted Yogurt DippingĀ Sauce

June 28, 2012
3 Ratings
  • Makes 14 golf ball-sized meatballs
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

What You'll Need
  • 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 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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. Meatballs
  2. 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.
  3. Add all of the ingredients to a bowl and mix to combine thoroughly. Clean hands work best for this.
  4. Using a small ice cream scoop or wet hands, form golf-ball sized meatballs and arrange on the tray.
  5. Roast in oven for 20 minutes or until browned and sizzling and firm to the touch.
  1. Minted Yogurt Dipping Sauce
  2. Combine all ingredients and stir well.
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1 Review

Christina September 5, 2018
Just made these, accidentally omitted vinegar. Made them bite sized for an appetizer. Baked for 12 min. They're lovely!