Merguez Ground Goat Meatballs
Merguez is a traditional North African sausage with a blend of spices, and another ingredient called Harissa.
Harissa is a condiment generally used in Tunisian, Moroccan, and other North African dishes. It is a blend of red chiles, red bell peppers, garlic, olive oil, vinegar and salt. Very straightforward, but also very big flavors. This dish just wouldn't be the same without it.
Once you've used this delicious ingredient in this recipe, don't stop here! Stir the Harissa into scrambled eggs, stews, sauces, or even spread it on toasted bread. You'll be addicted to the rich flavours, adding it to everything in your kitchen!
1 lb. ground goat or lamb
1/2 cup white onion, finely chopped
2 cloves garlic, finely minced
1 tbsp. harissa paste
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground fennel
1 tsp. paprika
1/4 tsp. cayenne
1/2 tsp. salt
Basil Yogurt Sauce
1/2 cup greek yogurt
1/4 cup crumbled feta cheese
1 tbsp. fresh basil, finely diced
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Servings: 14 meatballs
1. Finely chop the onions, and mince the garlic. Add to ground goat.
2. Add the spice blend & Harissa to meat mixture. Get your hands in there (wash them first, of course!)! Your hands are the best tool to ensure all of the ingredient are evenly incorporated. Be sure not to over mix the meat, however, as the texture can become tough if it is mixed too much.
3. Roll meat into 2-3" long meatballs, and place on parchment paper-lined baking sheet. Preheat oven to 400 degrees F, and bake meatballs for 30 minutes, or until browned. While meatballs are baking, mix together ingredients for yogurt sauce and set aside.
4. Serve meatballs immediately topped with dollop of basil yogurt sauce.
NOTE: We like to make these on an open fire. Form the meatballs around Skewers and place on an oiled grill, turning occasionally.