• Prep Time: 25 MINS
  • Cooking Time: 30 MINS
  • Serves: 6

Moroccan Turkey Meatballs

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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


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.

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