Merguez-Style Meatballs

• 10½ ounces (300 g) whole lamb belly or 9 ounces (250

Using a knife, remove the rind and any bones from the lamb belly, making sure to keep the fat on (see Workshop). Chop the lamb belly and lamb shoulder into approximately ¼-inch (7 mm) pieces (see Workshop).

Place the meat in a mixing bowl, add the paprika, cumin, chili powder, and salt and pepper, and mix by