Side Pannel
Moroccan Turkey Meatballs
Moroccan Turkey Meatballs
- Recipe Submitted by maryjosh on 08/06/2018
Ingredients List
- FOR THE MEATBALLS
- 1 pound ground turkey
- 1/2 cup plain breadcrumbs
- 1/4 teaspoon finely minced fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- 3/4 teaspoon ground coriander
- Pinch of ground cinnamon
- 1/2 teaspoon garlic powder
- 1 large egg
- Handful of chopped parsley leaves
- Salt and pepper
- FOR THE SAUCE
- 1: 15 ounce can of tomato sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
- Pinch of crushed red pepper flakes
- Salt and pepper, to taste
Directions
Place wax paper on a large baking sheet. Set aside.
In a large bowl, add all the ingredients for the meatballs into the bowl. Gently, using your hands, mix everything together, careful not to overwork the meat.
Using a medium scoop, scoop and roll out the meat mixture into balls and place on wax paper.
At this point, you can place half the meatballs in a freezer-safe plastic bag or proceed to cook them all.
To cook: heat up a large skillet over medium-high heat and add olive oil to the pan. Brown all four sides and cook until meatballs are cooked through, about 7-10 minutes.
While the meatballs are cooking, in a small saucepan, make the sauce. Add all the ingredients to the saucepan and bring to a low simmer.
Once the meatballs are done cooking, keep in the skillet and pour the sauce into the skillet and bring to a gentle simmer and toss around the meatballs in the sauce.
To serve: divide meatballs evenly on a bed of cauliflower rice or white/brown rice then spoon sauce over the meatballs.
In a large bowl, add all the ingredients for the meatballs into the bowl. Gently, using your hands, mix everything together, careful not to overwork the meat.
Using a medium scoop, scoop and roll out the meat mixture into balls and place on wax paper.
At this point, you can place half the meatballs in a freezer-safe plastic bag or proceed to cook them all.
To cook: heat up a large skillet over medium-high heat and add olive oil to the pan. Brown all four sides and cook until meatballs are cooked through, about 7-10 minutes.
While the meatballs are cooking, in a small saucepan, make the sauce. Add all the ingredients to the saucepan and bring to a low simmer.
Once the meatballs are done cooking, keep in the skillet and pour the sauce into the skillet and bring to a gentle simmer and toss around the meatballs in the sauce.
To serve: divide meatballs evenly on a bed of cauliflower rice or white/brown rice then spoon sauce over the meatballs.
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