Moroccan Meatball Recipe
Each January I face the same dilemma. I want to lighten up our meals and eat healthier, but it’s still the middle of winter, which makes me crave plates piled high with warm, hearty meals. This Moroccan Meatball recipesolved my dilemma perfectly. And since one of my goals for the new year is to try more foods that are outside of my comfort zone, I was able to give myself some bonus points for this recipe. It also uses things I can find in my pantry on almost any given day so I didn’t even have to make a trip to the store. More bonus points!
It’s not easy to impress me the first time I try something completely new, but this recipe really knocked my socks off. The combination of spices were so savory and lovely that my mouth was watering as it simmered away on the stove. The smell is heavenly I tell you. And they taste exactly like they smell. My affection for these meatballs only grew as I watched both of my picky eaters devour their portions and ask for more. My two year old ate seven meatballs! And John finished whatever he didn’t eat! (Yes, I was doing a little victory dance.)
My version of Moroccan meatballs is a combination of several different recipes and methods I found around the web. The others I read used either ground beef or lamb as the basis for the meatball, but I wanted something just a bit lighter so I used ground turkey. I thought the texture and flavor were just the right match for the spices, but you could substitute your own choice of meat to use what you have on hand. I served these meatballs over brown rice, but you could use couscous or another grain if you’d like. You have to love a versatile recipe. And I think you will really love this one!
Moroccan Meatball Recipe
makes 24 meatballs
for the meatballs:
1 pound ground turkey
1/4 cup onion, finely minced
1 garlic clove, finely minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground corriander
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg white
For the Sauce:
1Tablespoon olive or canola oil
1 cup onion, minced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground corriander
1/4 teaspoon cinnamon
pinch of red pepper flakes
28 ounces diced tomatoes with their juices
3 Tablespoons tomato paste
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. (Or spray with oil to prevent sticking.
Place all the ingredients for the meatballs (turkey through egg white) in a medium sized mixing bowl. Mix ingredients together using your hands. Place approximately 2 tablespoons of the meatball mixture in the palm of your hand, and roll to form a ball, about 1″ in diameter. Place on a baking sheet, spacing evenly. Repeat process until you have 24 meatballs. Bake for 15 minutes or until completely cooked through.
Meanwhile, heat oil in a 12″ skillet placed over medium heat. Add onion and cook until softened and just translucent, about 3 minutes. Add garlic and spices (cumin through red pepper flakes) and let cook for 30-45 seconds, while stirring frequently. Pour tomatoes into skillet, then add tomato paste. Simmer over low heat (you should see a low bubble, not quite a full boil) for 10-15 minutes, or until sauce is thickened. Add meatballs to skillet and cook for 2-3 minutes.
Serve sauce and meatballs over rice, couscous or noodles if you prefer.
Original recipe adapted from Sweet Sensation.
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