Go Back

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Print Recipe Pin Recipe

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 

  1. To a bowl, combine the lamb with parsley, cilantro, garlic, harissa, coriander, cumin, ginger, salt, paprika, turmeric, and cinnamon.
  2. 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.
  3. Heat a pan over medium heat and a drizzle of olive oil.
  4. Add the meatballs in, making sure they are spaced apart.
  5. Sear on one side for about 3 minutes, and then rotate to sear the other side. Continue until the center is cooked through.
  6. Take off the heat and enjoy in a salad, wrap, or rice bowl!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!