Moroccan · Snack
Moroccan Spiced Turkey Meatballs
Lean ground turkey meatballs baked with ras el hanout, cumin, and fresh mint, make once and enjoy over the week from fridge or freezer for a warm North African bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
312Calories
38gProtein
12gFat
8gCarbs
1gSugar
1gFiber
580mgSodium
85mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a large bowl, combine ground turkey, egg white, mint, coriander, garlic, ginger, ras el hanout, cumin, ground coriander, smoked paprika, cinnamon, cayenne, salt, and pepper. Mix gently with hands until just combined, avoiding overworking.
2
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each), space on prepared tray. Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and internal temperature reaches 74°C (165°F). Cool fully on tray.
3
Portion and plate
Divide cooled meatballs into 2 airtight containers (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. To serve, reheat 6 meatballs at 180°C for 6 minutes from fridge or 12–15 minutes from frozen, then plate with cherry tomatoes, cucumber sticks, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 1 egg white
- 1.5 tbsp fresh mint
- 1.5 tbsp fresh coriander
- 2 garlic cloves
- 0.5 tbsp fresh ginger
- 0.5 tbsp ras el hanout
- 0.5 tbsp ground cumin
- 0.25 tsp ground coriander
- 0.25 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil