Inspired by merguez, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip.
Ingreadient
- 3/4 cup packed fresh flat-leaf parsley leaves
- 3/4 cup packed fresh basil leaves
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 medium scallions, chopped
- 2 drained canned anchovy fillets
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Canola oil, for greasing baking dish
- 1/4 cup water
- 2 tablespoons harissa (such as Mina)
- 1/2 cup dry breadcrumbs
- 1 pound ground lamb
- 1/2 cup finely chopped fresh cilantro
- 1/3 cup minced shallot
- 1 large egg, beaten
- 2 garlic cloves, finely grated
- 2 teaspoons Hungarian hot paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
Direction
- Process parsley, basil, sour cream, mayonnaise, scallions, and anchovies in a food processor until smooth, about 1 minute. Transfer mixture into a medium bowl; add salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour.
- Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with canola oil. Whisk together 1/4 cup water and harissa in a medium bowl. Stir in breadcrumbs; let stand 5 minutes. Add lamb, cilantro, shallot, egg, garlic, paprika, cumin, coriander, fennel, and 2 teaspoons salt; stir well to combine. Shape mixture into 24 meatballs. Arrange meatballs in prepared baking dish so they are touching slightly.
- Bake in preheated oven until meatballs are browned and a thermometer inserted in thickest portion of meat registers 160°F, 18 to 20 minutes. Transfer to a serving platter. Serve with dip.
