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
2-4 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 7-10 minutes. We like them a little on the rare size and use 7 minutes.
Remove from oven and let them sit for 1-2 minutes.
Serve with basmati rice and a green vegetable (I served asparagus). They're also delicious with Moroccan Salad with Orange and Cilantro.
Optional, cucumber yogurt and/or humus.
This blog post recommends Tablas Creek Terret Noir wine as the perfect pairing for this recipe!
* A friend made this recipe and found that 4 t. berbere was too much for her. If your tolerance for spicy hot food is low, then use less, or omit the harissa.
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