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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 Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 4 servings (approx. 28 meatballs)
Calories: 491 kcal
Course:
Main Course , Appetizer
Cuisine:
Mediterranean
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.
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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 Information
Serving
1(of 4) without couscous
Calories
491kcal
(25%)
Carbohydrates
46g
(15%)
Protein
37g
(74%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
146mg
(49%)
Potassium
1372mg
(39%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
1912IU
(38%)
Vitamin C
57mg
(63%)
Calcium
169mg
(17%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings (approx. 28 meatballs)
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 1(of 4) without couscous | |
| Calories | 491kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Potassium | 1372mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 57mg | 63% |
| Calcium | 169mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.