Moroccan-Spiced Meatballs Moroccan-Spiced Meatballs
Moroccan-Spiced Meatballs
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.
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Recipe - Grambling #728
Moroccan-Spiced Meatballs
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
  1. 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.
  2. 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.
  3. 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
4
Servings

Shop Ingredients

Makes 4 servings
1 1/4 cups plain whole-milk Greek yogurt, divided
Not Available
2 lemons, zest and juice (divided)
Fresh Lemon
Fresh Lemon - 1 Each
$0.89
1 1/2 tsp salt, divided
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1 tsp black pepper, divided
Not Available
1 tsp garlic powder, divided
McCormick Garlic Powder
McCormick Garlic Powder - 3.12 Ounce
$4.29 was $5.49$1.37/oz
1 lb ground turkey
Jennie-O Fresh Ground Turkey
Jennie-O Fresh Ground Turkey - 16 Ounce
$5.49 was $7.49$0.34/oz
3/4 cup seasoned breadcrumbs
Progresso Bread Crumbs, Italian Style
Progresso Bread Crumbs, Italian Style - 15 Ounce
$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
Brookshire's Large White Eggs - 6 Each
$1.89$0.32 each
3 Tbs fresh parsley, minced
Not Available
1 tsp smoked paprika
Not Available
1/2 tsp ground cumin
Brookshire's Ground Cumin
Brookshire's Ground Cumin - 1.7 Each
$2.50 was $3.59$1.47 each
1/2 tsp ground ginger
Not Available
1/2 tsp ground cardamom
Not Available
1/4 tsp ground cinnamon
McCormick Ground Cinnamon
McCormick Ground Cinnamon - 2.37 Ounce
$3.99$1.68/oz
vegetable oil, for cooking
Crisco Oil, Pure Vegetable
Crisco Oil, Pure Vegetable - 16 Fluid ounce
$4.19$0.26/fl oz
fresh parsley, torn (for garnish)
Not Available
3 Tbs toasted pine nuts, for serving
Brookshire's Pine Nuts
Brookshire's Pine Nuts - 6.5 Ounce
$9.99$1.54/oz
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

  1. 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.
  2. 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.
  3. 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.