New dinner motto: if it’s good, ball it. Moroccan Turkey Meatballs are the edible evidence that these are words upon which great meals are made.

Healthy Moroccan Turkey Meatballs with Whole Wheat CouscousSpicy ginger and warm cinnamon are two of my favorite spices, and while they appear most commonly in baked goods here in the U.S., they are also two important components in Moroccan cooking, As it turns out, when combined with other traditional Moroccan ingredients, such as cumin, parsley, and lemon, they make for killer turkey meatballs too.

Sorry Italy—you might be the first country named in a meatball word-association game, but meatballs are a dish loved around the world, and today Moroccan flavor is taking the first bite.

Moroccan Turkey Meatballs. Super juicy and flavor-packed meatballs!
The juiciest turkey meatballs.

the best turkey meatballs with Morrocan spicesWhile ginger, cinnamon, and cumin might not be the first spices out of the cabinet in most meatball recipes, their oomph is absolutely perfect with ground turkey, a meat that (while healthy) lacks flavor on its own. Not so with Moroccan Turkey Meatballs—these little hunks of love are vibrant, richly aromatic, and super juicy too.

The juiciest turkey meatballs with Morrocan spicesMoroccan Turkey Meatballs are also 1,000% comforting, a requirement for any self-respecting meatball recipe. I kept them extra moist with a quick spritz of Pompeian Avocado Oil Spray prior to baking. It’s perfect for roasting and made entirely from avocado oil, an ideal tool for healthy cooking.

I also swapped the pasta for whole wheat couscous. It feels truer to the Moroccan theme and does a champion’s work sopping up the precious meatball juices and flavorful tomato sauce. It would be delicious served with this Moroccan Couscous.

Moroccan Turkey Meatballs—warm Moroccan spices are the perfect flavor for these juicy homemade turkey meatballsLet’s talk about that sauce, boss—it’s super easy (canned tomatoes make quick, happy work), hearty, and addictively spicy-sweet. A pinch of red pepper and cinnamon add the punch; plump golden raisins bring the sweetness. It’s a fine meatball balance best studied via second helpings.

I’m thinking an international trip based entirely around meatball consumption is a reasonable life goal. This list agrees.

Moroccan Turkey Meatballs—juicy turkey meatballs with the warm spices and flavors of MoraocoIn the meantime, I’ll take a bite of North Africa right in my kitchen, courtesy of Moroccan Turkey Meatballs.

The juiciest turkey meatballs with Morrocan spices
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5 from 1 vote

Moroccan Meatballs

A healthy turkey meatball recipe with the rich and aromatic flavors of Moroccan cooking.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 28 meatballs, approx. (serves 4)


For the Sauce:

  • 2 tablespoons olive oil
  • 1 yellow onion - diced
  • 2 teaspoons minced garlic
  • 1 lemon, - zested
  • 3/4 cup chicken stock - divided
  • 2 cans crushed tomatoes - (14-ounce cans)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup golden raisins

For the meatballs:

  • 1 pound ground turkey
  • 1 cup loosely packed fresh flat-leaf parsley leaves - finely chopped
  • 1/3 cup breadcrumbs
  • 1 tablespoon finely minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil - plus additional for drizzling
  • 2 large eggs - lightly beaten
  • Prepared whole wheat couscous - for serving
  • Pompeian Avocado Cooking Spray - or substitute regular cooking spray


  • Prepare 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. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer 8 minutes. Stir in the golden raisins.
  • Prepare the meatballs: Place rack in center of the oven and preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly coat with cooking spray and set aside.
  • In a medium bowl, lightly combine the turkey, parsley, breadcrumbs, ginger, garlic, cumin, cinnamon, salt, and pepper. Add the olive oil and eggs, combining lightly with a fork and being careful not to compact the meat. Roll the meatballs into 1-inch balls (about 28 balls total), then arrange on the prepared baking sheet. Drizzle lightly with olive oil (or coat with additional cooking spray), and bake until cooked through, 15 to 18 minutes. Transfer to the skillet with the sauce, then use spoon to coat the meatballs. Serve warm with prepared couscous.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Appetizer, Main Course
Cuisine: Mediterranean
All text and images ©Erin Clarke / Well Plated
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More meatballs to much:

I’m sharing this recipe and post in partnership with Pompeian as a member of its #PantryInsider program. As always, all opinions are my own, and thank you for supporting the brands that make it possible for me to provide quality content to you!