Merguez Meatball Recipe

Prepare aromatics and herbs

Finely grate or mince the onion and squeeze out excess moisture with a paper towel or clean cloth; this prevents the mixture from becoming too wet. Mince the garlic, finely chop the cilantro and parsley, and set aside.

Toast and grind fennel (optional)

If using whole fennel seeds, toast 1/2 tsp in a dry skillet over medium heat for 1–2 minutes until fragrant, then crush or grind finely with a mortar and pestle or spice grinder. Allow to cool before adding.

Mix the meatball mixture

In a large bowl combine ground lamb and ground beef. Add the grated onion, minced garlic, harissa, paprika, smoked paprika, ground cumin, ground coriander, ground fennel, cayenne (if using), kosher salt, black pepper, chopped cilantro, chopped parsley, breadcrumbs, cold water, and the egg. Using your hands or a sturdy spoon, mix gently but thoroughly until evenly combined—avoid overworking to keep meatballs tender. Taste for seasoning by cooking a 1 Tbsp test patty in a skillet and adjust salt/heat if needed.

Shape meatballs

With slightly wet hands, form the mixture into uniformly sized meatballs, about 1 1/4 inches (roughly 1.5 tablespoons of mixture) to make about 18–20 meatballs. Place on a tray or plate and refrigerate for 15–30 minutes to firm up, which helps them hold their shape when cooking.

Brown and finish cooking

Heat a large skillet over medium-high heat and add 2 Tbsp neutral oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently, about 6–8 minutes total. Reduce heat to medium-low, cover loosely, and cook for another 4–6 minutes until an instant-read thermometer inserted into the center reads 160–165°F (71–74°C) for lamb/beef meatballs. Transfer cooked meatballs to a paper-towel-lined plate to rest for a few minutes.

Make the sauce

Whisk together the Greek yogurt, lemon juice, 1/2 tsp harissa (or to taste), 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or heat. Chill until ready to serve.

Arrange meatballs on a platter or individual plates. Spoon a few tablespoons of the yogurt harissa sauce on the plate or drizzle over the meatballs. Garnish with extra chopped cilantro or parsley and serve with lemon wedges to squeeze over the meatballs. These pair well with warm pita, couscous, or a simple salad.