Quick & Easy GF Lamb Merguez Meatballs
Makes 30-40 meatballs depending on size
1 pound ground lamb
2 small eggs
1 T. ground chia seeds or 4 t. whole
1 t. salt or to taste
1 t. harissa or to taste
4 t. berbere seasoning
1 t. minced parsley
1 t. minced cilantro
1 t. minced mint
Preheat oven to 375 F.
In a small bowl, beat the eggs until the white disappears. Stir in everything except the lamb and let it sit for 10 minutes until the chia has been hydrated.
Stir in the lamb. Cook a little and taste for seasoning.
Using a 1" disher (#100), drop onto a small baking sheet. Cook for 9-10 minutes. Remove from oven and let them sit for 1-2 minutes.
Serve with basmati rice and a green vegetable (I served asparagus).
Optional, cucumber yogurt and/or humus.