Merguez Meatballs with a Tomato Sauce

This recipe comes from Chef Marcus Samuelsson. He is from Ethiopia and was raised in Sweden. This recipe fuses North African cuisine with traditional Swedish meatballs to make an incredible dish. I made this for the first time the other day and we absolutely loved it.

Merguez Meatballs with a Tomato Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Steve Cylka

Ingredients

  • 1 lb ground lamb
  • 1 lb ground chicken
  • 4 cloves garlic , minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tsp salt
  • 1 1/2 tbsp fresh mint , chopped
  • 1 1/2 tbsp fresh parsley , chopped
  • 1/2 cup olive oil
  • cooked couscous

Instructions

  • Preheat oven to 350 degrees. Mix all ingredients in a large bowl and knead it well with your hands. Roll into one inch balls and place on a cookie sheet. Bake for about 15 minutes or until cooked through. Serve on couscous with tomato sauce (recipe below).

 

Tomato Sauce for Merguez Meatballs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Steve Cylka

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic , minced
  • 1/2 onion , diced
  • 2 peppers (various colours), diced
  • 8 plum tomatoes , coarsely chopped
  • 1 tsp coriander
  • 1/2 tsp cardamon
  • 1 tsp salt
  • 1/4 cup fresh parsley , chopped

Instructions

  • Heat oil in a large frying pan. Add garlic, onion and peppers, stirring occasionally. After about 4 minutes add tomatoes and stir for about another 5 minutes. Add remaining ingredients and lower heat to a simmer. Stir occasionally. When the sauce is fairly thick it is ready.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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