Moroccan Meatballs
These healthy Moroccan meatballs with ground turkey are flavored with ginger, cinnamon, and cumin, baked, and served in a spicy-sweet sauce.
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Servings: 4 servings (approx. 28 meatballs)
Ingredients
For the Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced
- 2 teaspoons minced garlic
- 1 lemon zested
- ¾ cup chicken stock
- 2 cans crushed tomatoes (14-ounce cans)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground cinnamon
- ½ cup golden raisins
For the meatballs:
- 1 pound ground turkey
- 1 cup loosely packed fresh flat-leaf parsley leaves finely chopped
- ⅓ cup breadcrumbs
- 1 tablespoon finely minced fresh ginger
- 2 teaspoons minced garlic
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 large eggs lightly beaten
- Prepared whole wheat couscous for serving
- Cooking spray
Instructions
- 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. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer for 8 minutes. Stir in the golden raisins.
- Next, place the rack in the center of the oven and preheat 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, mixing 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; about 15 to 18 minutes.
- Transfer to the skillet with the sauce, then use a spoon to coat the meatballs. Serve warm with prepared couscous.
Notes
- TO STORE. Leftover Moroccan meatballs may be stored in the fridge for up to 5 days in a covered container.
- TO FREEZE. Meatballs may be frozen for up to 3 months. Defrost overnight in the fridge before warming.
- TO REHEAT. Meatballs may be warmed in the microwave or on your stovetop until heated through.
Nutrition
Serving: 1(of 4) without couscousCalories: 491kcalCarbohydrates: 46gProtein: 37gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 146mgPotassium: 1372mgFiber: 7gSugar: 23gVitamin A: 1912IUVitamin C: 57mgCalcium: 169mgIron: 7mg
