Dd's Lamb Merquez Meatballs

This sure looks yummy.  Too hard for me to make, but maybe some of you adventurous cooks might want to try.

 

LAMB MERQUEZ MEATBALLS

 

Meatballs:

¾ tsp. cumin seeds

½ tsp. coriander seeds

¼ tsp. fennel seeds

¼ tsp. hot paprika

¼ tsp. sumac

pinch cayenne pepper

¾ lbs. ground lamb

¼ c. breadcrumbs

¼ c. onion, minced

2 TB plain yogurt

1 TB harissa paste

¾ tsp. salt

2 cloves garlic, finely minced

1 large egg

Spicy Tomato Sauce:

Olive oil

1 small onion, diced

2 cloves garlic, finely minced

1 TB harissa paste

1 TB tomato paste

14 oz. can fire roasted tomatoes, blended

Kosher salt and freshly cracked black pepper

 

Preheat oven to 400 degrees.

Meatballs: In a skillet over medium low heat toast cumin, coriander and fennel seeds. Shake skillet, until they are fragrant and begins to change color, 5 to 6 minutes. Transfer to a plate to cool. Place seeds into a spice grinder and blend.  Place into a mixing bowl with hot paprika, sumac and cayenne and stir to combine. 

In a large mixing bowl, add lamb, spice blend and remaining ingredients. Combine gently. Roll into 1 ½-2 tablespoonful meatballs. Set aside in a baking dish.  Bake in preheated oven 10-15 minutes until browned. Set aside.

Sauce: Into same skillet over medium heat saute onions in oil until slightly softened, 4 to 5 minutes. Add garlic; cook until fragrant. Add harissa and tomato paste stirring to blend well. Stir in tomatoes, salt and pepper. Simmer sauce 20 minutes. 

Add meatballs; simmer 10-15 minutes. Serve over pasta. Serves 2-4.