Prep Time::15 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr
Servings::24
Yield::24 meatballs
Ingredients
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½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 pound ground lamb
2 tablespoons harissa paste
1 large clove garlic, minced
1 teaspoon kosher salt
1 teaspoon paprika
Directions
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.
Combine the 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 permeate the meat.
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Form the lamb mixture into 1-inch meatballs and place on the prepared sheet.
Roast meatballs until the 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).
Editor's Note:
This recipe appeared in Allrecipes Magazine and was modified to include a cooling cilantro sauce.