Merguez Meatballs Recipes
MERGUEZ MEATBALLS WITH MOZZARELLA RECIPE BY TASTY
Here's what you need: ground lamb, garlic, parsley, harissa paste, kosher salt, paprika, cumin, coriander, sumac, turmeric, fennel seeds, black pepper, garlic powder, cinnamon, mozzarella balls, olive oil, salt, red pepper flake
Provided by Hajar Larbah
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.
- Use your hands to combine mixture, making sure not to overwork the meat.
- Grab a small handful of meat and push half a mozzarella ball into the center. Use your hands to gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.
- Over medium-high heat, add olive oil into a saute pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.
- Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.
- Once the meatballs are seared perfectly all around, lower the heat and cover for a bit (about 2 minutes) to make sure they're fully cooked in the center.
- Garnish with chili flakes for an extra kick and chopped parsley and serve.
- Enjoy!
Nutrition Facts : Calories 1117 calories, Carbohydrate 7 grams, Fat 81 grams, Fiber 0 grams, Protein 83 grams, Sugar 2 grams
HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
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