Spicy lamb meatballs
- Ground lamb450 g1 lb
- Harissa paste20 ga heaping spoonful
- Salt4 g1%
- Cumin3 ga small spoonful
- Smoked Paprika2 ga sprinkle
- Garlic Powder2 ga sprinkle
- MSG1 ga pinch
Step 2: Mix & shape meatballs
Add the ground lamb, harissa paste, salt, cumin, smoked paprika, garlic powder, and MSG to a large bowl. Use your hands to mix until the meat becomes tacky and cohesive—stop as soon as it sticks lightly to your fingers.
To check seasoning, microwave a tiny piece of the mixture. Adjust as needed before forming.
Shape the mixture into golf ball–sized meatballs, pressing firmly so they hold together without any binders.
Preheat a pan or skillet over medium-high heat.
Step 2: Mix & shape meatballs
Spicy lamb meatballs
- Ground lamb450 g1 lb
- Harissa paste20 ga heaping spoonful
- Salt4 g1%
- Cumin3 ga small spoonful
- Smoked Paprika2 ga sprinkle
- Garlic Powder2 ga sprinkle
- MSG1 ga pinch
Add the ground lamb, harissa paste, salt, cumin, smoked paprika, garlic powder, and MSG to a large bowl. Use your hands to mix until the meat becomes tacky and cohesive—stop as soon as it sticks lightly to your fingers.
To check seasoning, microwave a tiny piece of the mixture. Adjust as needed before forming.
Shape the mixture into golf ball–sized meatballs, pressing firmly so they hold together without any binders.
Preheat a pan or skillet over medium-high heat.