Lamb Merguez Meatballs Recipe
Cecil farms Local lamb, pork, red pepper & tomato sauce, tahini yogurt
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Ingredients
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Meatballs
Tomato Sauce
Tahini Yogurt
Method
Meatballs Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the ground lamb, ground pork, finely chopped red bell pepper, minced garlic, cumin powder, paprika, salt, black pepper, chopped parsley, egg, and breadcrumbs. Mix well until all ingredients are evenly incorporated.
- 2
Form Meatballs
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 3
Chill Meatballs
Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes to allow them to firm up.
Tomato Sauce Preparation
- 4
Sauté Onions and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- 5
Add Tomatoes and Seasoning
Stir in the crushed canned tomatoes, salt, sugar, and chopped basil. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
Cooking Meatballs and Preparing Tahini Yogurt
- 6
Cook Meatballs
While the sauce is simmering, preheat the oven to 200°C (400°F). Bake the chilled meatballs in the preheated oven for 20-25 minutes or until they are cooked through and browned on the outside.
- 7
Prepare Tahini Yogurt
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt. Adjust seasoning to taste.
- 8
Combine and Serve
Once the meatballs are done, add them to the tomato sauce, stirring gently to coat. Serve the lamb merguez meatballs hot with a generous dollop of tahini yogurt on top.