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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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