Moroccan Style Turkey Spaghetti Meatballs
Transform your pasta night with this bold and aromatic Moroccan-Style Turkey Spaghetti Meatballs recipe! Juicy turkey meatballs are infused with warm spices like cumin, cinnamon, and paprika, then baked to golden perfection. Paired with a rich, lightly sweetened tomato sauce flavored with turmeric, cayenne, and honey, this dish delivers a delightful balance of savory heat and earthy complexity. Served over a bed of perfectly al dente spaghetti, it’s a wholesome and satisfying meal ready in under an hour. Perfect for adventurous food lovers, this recipe will add a global twist to your dinner table while being a family-friendly favorite. Don’t forget to garnish with fresh cilantro for a burst of color and flavor!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Fresh cilantro
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 28 oz Crushed tomatoes
- 1 tablespoon Honey
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 12 oz Spaghetti
- 4 quarts Water (for boiling spaghetti)
- 1 tablespoon Salt (for boiling spaghetti)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, egg, breadcrumbs, cilantro, half of the minced garlic, cumin, cinnamon, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are thoroughly combined.
Shape the mixture into small meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet. Bake for 15-18 minutes, or until cooked through and golden brown.
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the remaining minced garlic and cook for 1 minute until aromatic.
Add crushed tomatoes, honey, turmeric, cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir well, reduce heat to low, and let the sauce simmer for 10-15 minutes.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the meatballs are done baking, gently transfer them into the simmering sauce. Let them cook in the sauce for an additional 5 minutes so they absorb the flavors.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 542 mg | 180% | |
| Sodium | 10327 mg | 449% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 52.5 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 308 mg | 24% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2247 mg | 48% | |
*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.
