Chicken or Turkey Meatballs Moroccan Style
Transport your taste buds to the vibrant streets of Morocco with these Chicken or Turkey Meatballs Moroccan Style. Perfectly seasoned with a fragrant blend of cumin, coriander, cinnamon, and optional ras el hanout, these tender meatballs are cooked to golden perfection and then simmered in a rich, spiced tomato sauce enhanced with just a touch of honey for a subtle sweetness. Fresh herbs like parsley and cilantro elevate each bite, creating a harmonious balance of bold and fresh flavors. This quick yet exotic recipe is ready in under an hour and serves as a delightful centerpiece when paired with fluffy couscous, warm flatbread, or steamed rice. Whether you're looking for a flavorful weeknight dinner or an impressive dish for guests, these Moroccan-style meatballs are sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams Ground chicken or turkey
- 60 grams Breadcrumbs
- 1 large Egg
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh cilantro, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoons Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 400 grams Diced tomatoes (canned or fresh)
- 240 milliliters Chicken stock
- 1 teaspoon Honey
- 1 teaspoon Ras el hanout (Moroccan spice blend, optional)
Instructions
In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, egg, parsley, cilantro, garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well until thoroughly combined.
Using your hands or a small scoop, form the mixture into meatballs, about the size of a golf ball. Set the meatballs aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the meatballs in batches and cook for 4-5 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and slightly golden.
Stir in the diced tomatoes, chicken stock, honey, and ras el hanout (if using). Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Carefully return the meatballs to the pan, spooning the sauce over them. Cover the pan and simmer over low heat for 15-20 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the meatballs hot, garnished with extra chopped parsley or cilantro. Enjoy with couscous, rice, or flatbread.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
