Spicy ginger and warm cinnamon are two of my favorite spices, and while they appear most commonly in baked goods here in the United States, they are more frequently used in savory dishes in Moroccan cooking. When combined with other traditional Moroccan ingredients, such as cumin, parsley, and lemon, these warm spices make for recipes bursting with flavor—and today’s turkey Moroccan meatballs are no exception. Sorry Italy—you might be the first country named in a meatball word association game (thanks to classics like Meatball Casserole), but meatballs are a dish loved around the world, and today Moroccan flavors are taking center stage.
How to Make Moroccan Meatballs
Moroccan meatballs are 1,000% comforting, a requirement for any self-respecting meatball recipe (ahem, Crock Pot Turkey Meatballs). Whether served alone with a warm Moroccan-spiced tomato sauce as an appetizer or served over a bed of fluffy couscous, these easy turkey meatballs will become a fast family favorite.
The Ingredients
Ground Turkey. This lean meat may be healthy, but ground turkey often needs help in the flavor department. Not so with Moroccan turkey meatballs (or my Baked Turkey Meatballs)—these little hunks of love are vibrant, richly aromatic, and super juicy too.Moroccan Spices. While ginger, cinnamon, and cumin might not be the first spices out of the cabinet in most meatball recipes, their oomph is absolutely perfect with ground turkey (and this Crock Pot Moroccan Chicken).Egg. Acts as edible glue to bind the meatballs together (like these Cranberry Turkey Meatballs) so they don’t fall apart while baking.Breadcrumbs. Absorb the turkey juices as the meatballs bake to lock in moisture and prevent the meatballs from becoming dry.Garlic. For a little zip and bite.Parsley. For color and freshness.Couscous. Traditional Italian meatballs may call for pasta, but these Moroccan meatballs were calling for fluffy whole wheat couscous (or Moroccan Couscous) to sop up the precious meatball juices and flavorful tomato sauce.
The Directions
Storage Tips
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.
In the meantime, I’ll take a bite of North Africa right in my kitchen, courtesy of Moroccan turkey meatballs.
Canned Tomatoes. Make whipping up this sauce quick and easy.Lemon. Another key ingredient in Moroccan cooking that adds brightness and zing to the sauce.Red Pepper. Lend these meatballs just the right about of heat.Cinnamon. For additional warmth and spice.Raisins. Plump golden raisins bring the sweetness.
More Tasty Meatball Recipes
Baked Chicken MeatballsBuffalo Chicken MeatballsWhole30 MeatballsLentil Meatballs
