Get ready to recreate Cava’s famous spicy meatballs right in your own kitchen, and they’re even better than the original! These meatballs are bursting with the bold flavors of North African merguez, striking a perfect balance between spicy heat and earthy spices. They make for a fantastic quick dinner option that pairs well with a salad, rice bowl, or couscous!
Cava Copycat Spicy Lamb Meatballs
Ingredients
- 1 pound ground lamb
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped cilantro
- 1 tablespoon minced garlic
- 3 tablespoons harissa adjust to taste
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon cinnamon
- 1 to 2 tablespoons olive oil
Instructions
- In a mixing bowl, combine the ground lamb with parsley, cilantro, garlic, harissa, coriander, cumin, ginger, salt, paprika, turmeric, and cinnamon.
- Shape the mixture into balls, using about 2 to 3 tablespoons of the mixture for each meatball. You can adjust the size according to your preference; this recipe yields about 10 to 15 meatballs.
- Heat a pan over medium heat and drizzle with olive oil.
- Add the meatballs to the pan, making sure to space them apart for even cooking.
- Sear the meatballs for about 3 minutes on one side, then flip and sear for another 3 minutes or until cooked through in the center.
- Remove the meatballs from the heat and serve them in a salad, wrap, or rice bowl for a delicious and satisfying meal!