Merguez Meatballs With Mozzarella Recipe

In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.

Use your hands to combine mixture, making sure not to overwork the meat.

Grab a small handful of meat and push half a mozzarella ball into the center. Gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.

Over medium-high heat, add olive oil into a sauté pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.

Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.

Once the meatballs are seared perfectly all around, lower the heat and cover for a bit to make sure they’re fully cooked in the center.

Garnish with chili flakes for an extra kick and chopped parsley and serve.

Enjoy!