Ingredients
24
24 servings
- •½ teaspoon cumin seeds
- •½ teaspoon coriander seeds
- •½ teaspoon fennel seeds
- •1 pound ground lamb
- •2 tablespoons harissa paste
- •1 large clove garlic, minced
- •1 teaspoon kosher salt
- •1 teaspoon paprika
Instructions
- 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).
Nutritional Facts
Per 24 servings
- Calories: 39
- Carbohydrate: 0g
- Fat: 3g
- Fiber: 0g
- Protein: 3g
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