Merguez Meatballs

1. Preheat oven to 400F. Cover a large baking sheet with parchment paper.

2. Mix paprika, fennel, cumin, coriander, salt, cinnamon, cayenne pepper, and black pepper together.

3. Set aside 1/4 cup (per 4 servings) of the spice blend for this recipe, and reserve any remaining for another use.

4. Place half of the ground meat in a food processor with the garlic, spice blend, parsley, and egg.

5. Process on high until it forms a smooth paté and all the ingredients are incorporated.

6. Dump out into a large bowl and add remaining ground meat, mixing by hand. You might need to run your hands under cold water to keep the mixture from sticking to you.

7. Place the bowl in the fridge for 15 minutes to allow the meat to chill; that will make meatball rolling so much easier.

8. Moisten your hands and a 1 tablespoon measuring spoon with cold water and shake to remove excess.

9. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.

10. Slide the meatballs into the oven and bake for 20-25 minutes, until golden brown and cooked through with an internal temperature of 145F.