Merguez Meatballs Food

MERGUEZ MEATBALLS

Steps:

• 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).

HOMEMADE MERGUEZ

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.

MERGUEZ MEATBALLS WITH MOZZARELLA RECIPE BY TASTY

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!

NORTH AFRICAN MEATBALLS

Steps:

• MAKE THE SAUCE:.
• Sauté the onions and garlic in a large saucepan until soft. Add zest and olives; cook for 1 minute. Add wine and deglaze the pan and let reduce for a few minutes. Add stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes. Season to taste.
• MAKE THE MEATBALLS:.
• Whisk the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, and cinnamon. Mix until well blended. Add in the ground beef and rolled oats and season to taste. Combine well but do not overmix. Make 32 1-inch meatballs.
• Heat the vegetable oil over medium heat and cook meatballs until browned on all sides. Add oil as needed. Add to the sauce and simmer for 20 minutes.
• Sprinkle with fresh parsley and serve over couscous with dried dates.