If you’ve never heard of merguez, it’s a spicy beef and lamb sausage originating from North Africa. Most commonly, the meat is stuffed into casings and then grilled. These merguez meatballs simplify the process and bring the flavor to your table year-round.
Use our spice blend recipe to whip this up with ingredients you already have in the cabinet. Then, serve with a side of cauliflower mash and roasted vegetables for the perfect Whole30 dinner.
- 2 lb ground lamb, beef or a combination of the two
- 1/2 tsp. cayenne pepper
- 2 eggs
- 1/2 c fresh parsley
- 4 tbsp. Merguez Spice Blend
- 3 cloves garlic
Merguez Spice Blend
- 2 tbsp. paprika
- 1 tbsp. ground fennel seeds
- 1 tbsp. ground cumin
- 1/2 tbsp. ground coriander
- 1 tbsp. coarse sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper, optional
- 1/2 tsp. fresh ground black pepper
- Preheat the oven to 400F. Cover a large baking sheet with parchment paper .
- If you’re using the food processor, place one pound of lamb in the processor with the remaining meatball ingredients. Process on high until it forms a smooth paté and all the ingredients are incorporated. Dump out into a large bowl and add the other pound of lamb, mixing by hand. You might need to run your hands under cold water to keep the mixture from sticking to you. Place the bowl in the fridge for 15 minutes to allow the meat to chill; that will make meatball rolling so much easier.
- Moisten your hands and a 1 tablespoon measuring spoon with cold water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through.