Merguez Meatballs

Ingredients

• 0.5 teaspoon cumin seeds
• 0.5 teaspoon coriander seeds
• 0.5 teaspoon fennel seeds
• 1 pound ground lamb
• 2 tablespoons harissa paste
• 1 large clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon paprika

Steps

1. Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).