Moroccan-Spiced Meatballs | Recipes

Moroccan-Spiced Meatballs

Moroccan-Spiced Meatballs are a delectable fusion of flavorful ground meat, aromatic spices, and traditional North African influences. Served atop a bed of couscous or with a side of harissa-infused yogurt, these meatballs are a delightful combination of spice and comfort, transporting your taste buds to the vibrant markets of Marrakech.

Recipe - Frankston #713

Moroccan-Spiced Meatballs

Prep Time13 Minutes

Servings4

Cook Time45 Minutes

Ingredients

1 1/4 cups plain whole-milk Greek yogurt, divided

2 lemons, zest and juice (divided)

1 1/2 tsp salt, divided

1 tsp black pepper, divided

1 tsp garlic powder, divided

1 lb ground turkey

3/4 cup seasoned breadcrumbs

1/4 cup feta cheese crumbles

1 large egg, beaten

3 Tbs fresh parsley, minced

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cinnamon

vegetable oil, for cooking

fresh parsley, torn (for garnish)

3 Tbs toasted pine nuts, for serving

pomegranate seeds, for garnish

2 cups couscous, cooked (for serving)

Directions

In a bowl, combine 1 cup of yogurt, the juice and zest from one lemon, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix well, and chill until ready to use.
In a large bowl, add the ground turkey, remaining yogurt, juice and zest from one lemon, breadcrumbs, feta, egg, and parsley. In a small bowl, stir together the remaining salt, black pepper, garlic powder and other seasonings. Sprinkle over the turkey mixture, and use your hands to mix gently. Form into (16) 1 1/2-inch balls, and place on a sheet pan. Refrigerate for 1 hour or overnight.
Preheat oven to 350° F. In a large skillet, heat 1/4 inch of oil over medium-high heat. When the oil is hot, cook the meatballs in batches until browned on all sides. Transfer to a baking sheet, and place in the oven. Cook for 10 minutes or until meatballs are cooked through. To serve, spread some yogurt sauce onto a plate. Top with the meatballs. Garnish with parsley, pine nuts and pomegranate seeds. Serve with couscous and additional sauce.

Nutritional Information

Per Serving: Calories: 490, Fat: 19 g (6 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,570 mg, Carbohydrates: 45 g, Fiber: 6 g, Protein: 39 g

13 minutes

Prep Time

45 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 1/4 cups plain whole-milk Greek yogurt, divided

Brookshire's Nonfat Plain Greek Yogurt - 2 Pound

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$4.69$2.35/lb

2 lemons, zest and juice (divided)

Fresh Lemon - 1 Each

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$0.89

1 1/2 tsp salt, divided

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1 tsp black pepper, divided

Not Available

1 tsp garlic powder, divided

McCormick Garlic Powder - 3.12 Ounce

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$4.69 was $5.49$1.50/oz

1 lb ground turkey

Jennie O Turkey, 93%/7%, Ground - 16 Ounce

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$5.99$0.37/oz

3/4 cup seasoned breadcrumbs

Progresso Bread Crumbs, Italian Style - 15 Ounce

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$2.49 was $2.79$0.17/oz

1/4 cup feta cheese crumbles

Not Available

1 large egg, beaten

Brookshire's Large White Eggs - 6 Each

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$2.09$0.35 each

3 Tbs fresh parsley, minced

Not Available

1 tsp smoked paprika

Not Available

1/2 tsp ground cumin

Brookshire's Ground Cumin - 1.7 Ounce

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$2.79 was $3.59$1.64/oz

1/2 tsp ground ginger

Not Available

1/2 tsp ground cardamom

Not Available

1/4 tsp ground cinnamon

Not Available

vegetable oil, for cooking

Crisco Oil, Pure Vegetable - 16 Fluid ounce

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$4.19$0.26/fl oz

fresh parsley, torn (for garnish)

Not Available

3 Tbs toasted pine nuts, for serving

Not Available

pomegranate seeds, for garnish

Not Available

2 cups couscous, cooked (for serving)

Not Available

Nutritional Information

Per Serving: Calories: 490, Fat: 19 g (6 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,570 mg, Carbohydrates: 45 g, Fiber: 6 g, Protein: 39 g

Directions

In a bowl, combine 1 cup of yogurt, the juice and zest from one lemon, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix well, and chill until ready to use.
In a large bowl, add the ground turkey, remaining yogurt, juice and zest from one lemon, breadcrumbs, feta, egg, and parsley. In a small bowl, stir together the remaining salt, black pepper, garlic powder and other seasonings. Sprinkle over the turkey mixture, and use your hands to mix gently. Form into (16) 1 1/2-inch balls, and place on a sheet pan. Refrigerate for 1 hour or overnight.
Preheat oven to 350° F. In a large skillet, heat 1/4 inch of oil over medium-high heat. When the oil is hot, cook the meatballs in batches until browned on all sides. Transfer to a baking sheet, and place in the oven. Cook for 10 minutes or until meatballs are cooked through. To serve, spread some yogurt sauce onto a plate. Top with the meatballs. Garnish with parsley, pine nuts and pomegranate seeds. Serve with couscous and additional sauce.