Moroccan Turkey Meatballs Recipe: A Flavorful Delight

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Moroccan spiced meatballs in a delicious tomato sauce make for a super tasty dinner! It's a super delicious meal ready in no time, with minimal effort.

These meatballs are also perfect for entertaining, making a yummy appetizer that is sure to please a crowd. The real inspiration comes from a favorite little cafe in town that serves Moroccan Meatballs.

These healthy Moroccan meatballs with ground turkey are flavored with ginger, cinnamon, and cumin, baked, and served in a spicy-sweet sauce. Spicy ginger and warm cinnamon are two of my favorite spices, and while they appear most commonly in baked goods here in the United States, they are more frequently used in savory dishes in Moroccan cooking.

Morocco is located at the northern tip of Africa just below Spain. Moroccan cuisine is influenced by their interactions and exchanges with other cultures and nations over the centuries. Morocco was well-situated along ancient spice routes, which is why its cuisine is so spice-centric today.

Moroccans are known for maximizing their available ingredients and infusing as much flavor as possible into every single bite. Vegetables, starches, and meats are all cooked together to extract and mingle as much flavor as possible.

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Meatballs in tomato sauce with couscous is like a match made in heaven. I love the way in this dish everything comes together so well, the meatballs have a unique flavour on their own, then when it is added with the tomato sauce, it makes it so rich and tasty.

I love serving it with couscous, for which again it is not plain, I like the idea of adding more substance to a boring couscous and make it more enjoyable. So I wanted to try Moroccan this time. Would definitely love to go there. I am always curious to try different cuisines, not very traditional when it comes to food.

I am giddy excited with the way these turned out. I have been playing around with a Moroccan spiced rub for a Salmon recipe coming to my cookbook, and I used the same mix to incorporate in both the meatballs and the sauce. It’s packed with delicious flavors like cumin, cinnamon, paprika, coriander, and others.

The meatballs and the sauce turned out absolutely perfect!

HOW TO MAKE MOROCCAN MEATBALLS || MOROCCAN MEATBALLS || MOROCCAN SHABBAT RECIPES

Ingredients You'll Need

Here's a breakdown of the key ingredients for this recipe:

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  • Ground Turkey: This lean meat may be healthy, but ground turkey often needs help in the flavor department. You can use ground turkey in place of beef.
  • Moroccan Spices: Essential for the unique flavor profile.
  • Egg: Helps bind the mixture together.
  • Breadcrumbs: Adds moisture and helps bind the mixture.
  • Garlic: For a savory kick.
  • Parsley: Adds freshness.
  • Couscous: To serve.
  • Canned Tomatoes: The base of the sauce.
  • Lemon: Brightens the sauce.
  • Red Pepper: Adds a touch of spice.
  • Cinnamon: A warm spice that complements the other flavors.
  • Raisins: For a touch of sweetness.

Step-by-Step Instructions

Follow these simple steps to create your own Moroccan Turkey Meatballs:

  1. Preheat your oven to 400 degrees. Line a sheet pan with foil and set aside.
  2. Make your Moroccan spice by mixing together spices. Set aside.
  3. In a large bowl, combine both meats, 1 tbsp of the Moroccan spice, almond flour, egg, and fresh cilantro. Mix with your hands and incorporate the spices completely.
  4. Form into 1 - 1.5 inch balls, and place on a baking sheet. Bake for about 15 minutes, or until cooked through.

Preparing the Sauce

  1. Begin by preparing the sauce. Heat the olive oil in a large saucepan over medium heat, then add the onion and cook until soft but not brown, about 3 minutes. Add the garlic and lemon zest and cook for 1 more minute.
  2. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer for 8 minutes.
  3. Stir in the golden raisins.

Combining Meatballs and Sauce

  1. Meanwhile, make your sauce. Heat a large saucepan, dutch oven, or cast iron skillet to medium heat. Once hot, add oil, then toss in onion. Cook 2-3 minutes, then add in garlic and ginger. Cook for another 2 minutes until fragrant.
  2. Now add tomatoes, the remaining moroccan spice, salt, and bay leaf. Reduce heat a little, and let simmer while the meatballs are baking.
  3. Once meatballs are done, add them to the tomato sauce.
  4. Transfer to the sauce and serve warm with prepared couscous.
  5. Transfer to the skillet with the sauce, then use a spoon to coat the meatballs.
  6. Serve warm with prepared couscous.
  7. To serve - Add the couscous over a plate and then pour the sauce with the meatballs over, garnish with fresh coriander leaves.

Tips and Variations

  • Could I Make Moroccan Meatballs with Ground Lamb? These Moroccan meatballs would be phenomenal with lamb rather than ground turkey. I have not done this swap personally, however, so if you experiment with it, I’d love to hear about your results.
  • Can I Bake These Without a Baking Rack? Yes. I like to bake meatballs on a baking rack because it helps the meatballs hold their shape and drain excess fat away from the meatballs as they cook. However, you can also bake these healthy turkey meatballs on a foil-lined baking sheet instead. Note that one side of the meatballs may flatten, however.
  • Can I Make Meatballs Without Eggs or Breadcrumbs? Eggs and breadcrumbs are essential for meatballs since they help bind the mixture together and add moisture. Therefore, I can’t recommend omitting them completely, however you may experiment with substitutions like ground oats for a gluten free meatball option.

Storage and Reheating

  • To Store: Meatballs may be stored.
  • To Freeze: Meatballs may be frozen for up to 3 months.
  • To Reheat: Reheat when ready to serve.

Recipe

Here's a more detailed recipe.

Ingredients:

  • 1 ½ pounds 85 or 93 percent lean ground turkey
  • 1 large egg, lightly beaten
  • 1 onion, cut into 1-inch pieces
  • 2 slices hearty white sandwich bread, torn into 1-inch pieces
  • ½ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 anchovy fillets, rinsed and patted dry
  • 1 ounce Parmesan cheese, grated (½ cup)
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons unflavored gelatin
  • 1 tablespoon paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 1 cup chicken broth
  • ¼ teaspoon saffron threads, crumbled
  • Salt and pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper

Instructions:

  1. Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl. Add gelatin, Parmesan, 2 tablespoons cilantro, parsley, 2 teaspoons paprika, cumin, coriander, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, nutmeg, and 1/8 teaspoon cayenne and mix until thoroughly combined.
  2. Pulse carrots and anchovies in food processor until carrots are chopped fine, 10 to 15 pulses. Add carrot mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.
  3. Pulse onion in food processor until finely chopped, 10 to 15 pulses. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate, leaving fat in skillet.
  4. Add tomato paste, ginger, and onion to skillet and cook, stirring constantly, until onion is softened, about 4 minutes. Increase heat to high; add broth, saffron, ¼ cup cilantro, remaining 1 teaspoon paprika, and remaining 1/8 teaspoon cayenne; and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once.
  5. Transfer meatballs to platter, increase heat to medium-high, and simmer sauce until slightly thickened, 3 to 5 minutes. Season sauce with salt and pepper to taste.

Nutrition Information (Estimates Only):

Please note that the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com.

Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

Nutrient Amount
Calories (Varies)
Protein (Varies)
Fat (Varies)
Carbohydrates (Varies)

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tags: #Moroccan