Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 2 pound ground lamb
- 8 ounce ground dark chicken meat
- 4 ounce garlic cloves, minced
- 2 teaspoon harissa
- 2 teaspoon salt
- 1 1/2 teaspoon chopped parsley
- 1 tablespoon chopped mint
- 1/2 cup olive oil
Preparation
Baking Directions:
Toast the cumin, coriander and cayenne in a small sauté pan until aromatic, about 30 seconds.
Remove from heat and let cool.
Combine the toasted spices lamb, chicken, garlic, harissa, salt, parsley and mint in a large bowl and mix well with your hands.
Cover and refrigerate for 1 hour to allow the flavors to blend.
Preheat the oven to 350º F.
Using wet hands, to keep the mixture from sticking, shape the lamb mixture into golf-ball-sized balls.
You should have about 24 balls.
Heat the oil in a large skillet over medium-high heat.
Add the meatballs, in batches if necessary, and brown on all sides, turning frequently, about 8 minutes.
Remove from pan and drain on paper towels.
Arrange the meatballs on a baking sheet and bake for 10 minutes, or until cooked through.
Serving Directions:
Serve with tomato sauce (recipe below).