Make quick Low Carb African Merguez Meatballs that are bursting with flavor, but can be created from spices you probably already have. Fast, quick, delicious, and low carb, all while bringing in a new and different taste using familiar spices.
I’m all about using spices in different combinations to introduce your palette to a variety of cuisines. I also know that if you are cooking for someone with allergies, it’s often difficult to trust purchased food, which means you miss out on a lot of different types of tastes.
Additionally, if you don’t eat pork, then many sausages are entirely off-limits to you. The beauty of making homemade sausage, of course, is that you can also choose the type of ground meat you’d like, including using ground chicken for sausages.
This is why I make my own German Bratwurst or my own Indian Mint and Chili Kababs. In fact, one day I think I’ll make a platter of kebabs from around the world, invite a few friends over, and all of us can sit around and pig out on these wonderful low carb appetizers.
But in the meantime, I made these Low Carb African Merguez Sausages. Merguez is traditionally made with ground lamb, and is put into casings.
But I made this one with ground chicken and I skipped the casings because I’m all about great, authentic taste but made fast and I must say, it was delicious.
These meatballs freeze very well so they’re great for making up a batch and doing a quick meal prep with them. I’d serve them with a side salad, and perhaps some Tzatziki for an unusual but still low-carb meal.
Related: check out our conversation with the coauthor of The Contemporary African Cookbook.
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Low Carb African Merguez Meatballs Recipe
Ingredients
- 1 pound Ground Chicken
- 2 cloves Garlic minced fine
- 1 tablespoon Paprika sweet
- 1 teaspoon Salt
- 1 teaspoon Granulated Sugar
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Ground Fennel Seed
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cayenne Pepper
- 1/4 teaspoon Allspice
Instructions
- Mix all ingredients together and let it sit for up to 2 hours to get the flavors to meld.
- In a skillet over medium-high heat, heat 1-2 teaspoons of oil until it is hot.
- Wet your hands and make little 1 ounce patties with the sausage and cook until no longer pink in the middle.
- Serve with Tzatziki and a side salad for a low carb meal.