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Merguez Meatballs




Source of Recipe


Party Appetizers


List of Ingredients




For the meatballs
1 pound ground lamb or beef (not too lean)
2 cloves garlic, minced or pressed
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander

1 1/2 teaspoons salt
Freshly ground pepper

For the yogurt sauce

1 cup plain lowfat yogurt
1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh cilantro leaves








Recipe



Make the meatballs
1. Put the meat in a large bowl and add the garlic, cilantro, vinegar, paprika, cumin, coriander, salt, and a generous grinding of pepper. Mix it with your hands until well blended. Set aside.

Make the sauce
1. Blend the yogurt, mint, and cilantro in a food processor fitted with the metal blade, or in a blender. (Meat mixture and sauce can each be made up to 1 day ahead, covered, and refrigerated separately.)

To serve
1. Preheat a broiler and adjust the rack so it is about 4 inches from the heating element.

2. Form the meat mixture into 1-inch meatballs and place them on a baking sheet with sides (work in batches if necessary). Broil the meatballs until they are no longer pink inside, about 8 minutes, shaking the pan once or twice so the meatballs cook evenly. Transfer them to paper towels to drain.

3. Skewer the meatballs with toothpicks and serve them immediately on a platter with the yogurt sauce in a small bowl alongside.