Spicy Lamb Meatballs – Cava Copycat
Cava’s famous spicy meatballs made at home and even better! These meatballs capture the flavors of North African merguez with that perfect balance of heat and earthy spices. It’s the best quick night dinner that can be enjoyed in a salad, rice bowl, or with couscous!
Since moving to the Bay Area from Orange County, the one thing I’m most sad about is that there’s not a single CAVA in Northern California. It’s my favorite place to grab a hearty and flavorful salad but since I don’t have one near me, I either have to wait until I visit my family to get my cava fix or just make it at home. A few months ago, we made the harissa honey chicken (link) and now we’re going to make the spicy lamb meatballs!
The Meatballs
The meatballs at cava are inspired by merguez which is a North African sausage that is typically made with lamb and on the spicier side. It’s basically our version of a hotdog and you can find it at so many street vendors. For this recipe, we’ll be taking all the flavors you may typically find in merguez and putting in meatball form!
Here are the ingredients you will need:
- Ground lamb
- Parsley
- Cilantro
- Garlic
- Harissa
- Coriander
- Cumin
- Ginger
- Salt
- Paprika
- Cinnamon
- Turmeric
To a mixing bowl, combine the ground lamb with all the ingredients listed above. If you like it spicier, add more harissa to your taste.
Now merguez is traditionally made with ground lamb and that’s how cava makes their meatballs but if you can’t find it, just swap it for a fattier percentage or ground beef like 80/20 or 85/15.
Then we’ll just shape the seasoned meat into balls. Depending how big or small you make them, you can end up with 10-15 meatballs.
To cook the meatballs, get a pan hot over medium heat and add a drizzle of olive oil.
Add the meatballs in, making sure not to overcrowd them. Sear on one side, about 2 to 3 minutes before roaring and searing on the other side. Cook for a total of 8 to 9 minutes until fully cooked in the center and then take off the heat.
What to Serve the Meatballs With
There are so many ways to enjoy these meatballs, the possibility are endless!
- In a wrap using pita
- Throw it into a salad for some protein
- Enjoy in a rice or couscous bowl
Some toppings that would pair well with this:
- Hummus
- Tzatziki
- Cucumbers
- Lettuce
- Tomato
- Pepperoncinis
- Pickled red onions
- Feta
- Olives
- Roasted red bell peppers
Other Recipes Like This to Try
- Harissa Honey Chicken
- Fattoush Salad
- Persian Chicken Kabob
- Moroccan Chicken Skewers
- Halal Cart Chicken and Rice
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
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Dinner | Main Course | Restaurant Remakes
Spicy Lamb Meatballs – Cava Copycat
Ingredients
- 1 pound ground lamb
- 2 tablespoons parsley, finely chopped
- 2 tablespoons cilantro, finely choppped
- 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
- To a bowl, combine the lamb with parsley, cilantro, garlic, harissa, coriander, cumin, ginger, salt, paprika, turmeric, and cinnamon.
- Shape into balls, about 2 to 3 tablespoons each. You can make them as small or as large as you'd like. This recipes makes about 10 to 15 meatballs depending on the size.
- Heat a pan over medium heat and a drizzle of olive oil.
- Add the meatballs in, making sure they are spaced apart.
- Sear on one side for about 3 minutes, and then rotate to sear the other side. Continue until the center is cooked through.
- Take off the heat and enjoy in a salad, wrap, or rice bowl!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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I made these just as instructed. Wow the flavors were amazing. I will be doing this again! In my opinion, these are better than Cava!
These were amazing! so full of flavor! I did cut the harissa in half since my husband doesn’t like as much heat as I do, the blend of spices are spot on!these will definitely be in the rotation for meals.
Love this recipe! Please keep them coming.
Loved this recipe, they came out delicious!
There were delicious and full of flavour!
I served with cous cous and roasted veggies.
Would be great to have some more serving ideas and make them again !
These meatballs are INCREDIBLE. Now a staple for me. Thanks so much! I served with pickled onions, feta, tzatziki, and zhough over basmati rice.
Yummy!
I absolutely love these meatballs so much I will be making them again next week 10/10!
these were so easy and absolutely delicious!! i served them with rice and a greek salad. definitely adding them to my protein rotation.
These were soooo delicious! I needed to double the recipe so I used 1 lb lamb and 1 lb ground beef. I was unexpectedly out of harissa mid-recipe so I subbed gochujang and smoked paprika. This recipe did not disappoint. So much flavor and I could tell they were going to be delicious by the smell of them frying. Prepared bowls with base of 1/2 rice, 1/2 chopped cabbage and iceberg salad, pickled shallots and cucumbers, sweet and spicy pickles, crumbled feta, and a garlicky spicy herby dressing. Chef’s kiss! Yum!